600ml Milk
1 Small Onion (roughly chopped)
50g Butter
50g Plain Flour
Salt and Pepper for Seasoning
1 Bay Leaf (optional)
125g Grated Cheddar or Gruyère
Equipment
1 SHARP Knife
1 Chopping Board
2 Large Pans
1 Wooden Spoon
1 Sieve
1 Balloon Whisk
The Good Bit
- Heat the milk onion and bay leaf (if using) until just reaching boiling point, turn off the heat and put to one side for 20mins, strain and put aside again.
- Melt the butter in the other pan and then stir in the flour for about a minute until well mixed, then gradually whilst whisking with the balloon whisk pour in the milk, a little at a time until it's all in.
- Return this back to the heat and bring gently to the boil, stirring all the time, the sauce will now thicken, simmer for about 2 minutes, add salt and pepper to taste.
- If you wanted to make a cheese sauce, remove from the heat and 125g grated cheddar or Gruyère.
