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Dr. Manik G. Hiranandani
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BECHAMEL SAUCE



300ml (1/2 pint) water / almond milk

1 bay leaf

25 gm (1 oz) sunflower oil

25 gm (1 oz) plain flour

pinch of grated nutmeg

salt and freshly ground pepper

Put the water / almond milk and bay leaf in a saucepan and slowly bring to the boil. Remove from the heat.

Put the oil in a separate saucepan. Sprinkle in the flour and cook over low heat for 1-2 minutes, stirring with a wooden spoon. Do not allow the mixture (roux) to brown. Remove the pan from the heat.

Discard the bay leaf from the water / almond milk. Gradually blend the water / almond milk into the roux, stirring after each addition to prevent lumps forming.

Bring to the boil slowly and continue to cook, stirring all the time, until the sauce thickens.

Simmer very gently for a further 2-3 minutes. Add the nutmeg with seasoning according to your own taste before serving.