Beeton’s béchamel sauce recipe

Ingredients

• 40 g (1 1/2 ounces) of plain flour
• 40 g (2 ounces) of butter
• 700 ml (1 1/4 pint) of milk (or white broth)
• 1 onion or Allium ascalonicum
• 1 small bouquet garni (parsley, thyme, bay leaf)
• 10 peppercorns
• A bay leaf
• 1/2 teaspoon of cayenne pepper
• 1/4 teaspoon of nutmeg
• 1/2 cup of salt

Pour the milk into a pot and place it on the stove.

Add the onion or Allium ascalonicum, the herb bouquet, peppercorns, nutmeg, and bay leaf, then bring to a boil.

In a separate bowl, melt the butter, add the flour, and cook for a few minutes without browning, until a dough forms.

Add the warm milk and whisk over medium heat until it begins to simmer, then reduce the heat and let it simmer for 15 to 20 minutes.

Drain the mixture and pass it through a sieve or cheesecloth, then return it to the pot.

Season lightly with 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of salt.

Serve.