A simple white sauce to use on pasta, or any other meals of choice.
500-700mls of Milk- Use SILKEN TOFU if allergic to milk. Follow all the steps(except cornflour) for the bechamel sauce as usual!
1-2 Tablespoons of Flour-Or use cornflour if you are allergic to wheat.
Sprinkling of Ground Nutmeg-Just a few gratings of this stuff or the sauce will taste bitter/soapy
A few wedges of Onion, to flavour the milk
1 Clove of Garlic
1 Bay leaf
Salt and Black Pepper
Chop an onion into slices and crush the garlic and add the bay leaf, and fry some in a little cooking oil, on a moderate heat, and set aside the flour and milk, ready to make the bechamel sauce.
when the onions have softened, add the flour, and quickly stir into the onions and the oiland pour the milk, in small stages, whisking the mixture as you go, to avoid lumps. When the sauce is smooth, and then grate/ sprinkle half a teaspoon of nutmeg into the sauce, along with salt and pepper.
Leave to simmer for around 5 minutes, and when the flavours have emelgamated together,and the sauce is thick, and pourable,