Béchamel, one of the classic French ‘mother’ sauces, is the foundation for countless dishes like mac and cheese, lasagne, moussaka, and fish pie. It’s a versatile staple that’s essential to have in your repertoire. This quantity will serve 6-8 as a pouring sauce or 6 portions when made for use in lasagne or mac 'n' cheese. If you're short of time, you can omit the infusion stages.

Serves 6 when using in a dish. Serves 6-8 as a pouring sauce.
750ml whole milk
½ onion, thickly sliced
8 parsley stalks
3 bay leaves
6 cloves
10 peppercorns
50g butter
50g flour
Salt & pepper, as needed
Preparation Time: 2 minutes. Cooking Time: 25 minutes.
1. Place the milk, onion, parsley stalks, bay leaves, cloves and peppercorns in a saucepan and heat gently on the simmering plate, hotplate on simmering setting or induction on low.
2. Allow to heat for about 20 minutes – take care not to let it boil over. Remove from the heat and allow to cool.
3. Strain the infused milk into a jug and discard the seasonings.
4. Melt the butter in a saucepan on the simmering plate, hotplate on simmering setting or induction on medium.
5. Stirring constantly, add the flour and cook for 1 minute.
6. Gradually add the milk, continuing to stir constantly to form a thickened sauce.
7. Season well with salt and pepper.