Recipe by Lalaloula
This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. It is a bit more involved than your usual béchamel, but so worth it. The taste is outstanding and really makes gratins and pasta shine.
Top Review by VeggieCook98
Great recipe! I made it the same way Boomette did, and it was perfect. Just make sure that you use a large container, and keep an eye on it to prevent boil overs. :) I'll make this again for sure. :) Thanks!!
- 500 ml milk (low-fat works fine)
- 1⁄2 onion, peeled
- 5 black peppercorns
- 1 laurel leaf
- 30 g butter
- 30 g flour
- salt and pepper
Directions See How It's Made
- In a saucepan combine milk, onion, peppercorns and laurel leaf. Bring to a boil, then take off the heat and let steep for 20 minutes.
- Strain milk through a sieve. If using this sauce in my pasta gratin recipe, keep the onion, if not discard onion with the laurel leaf and peppercorns.
- In a second saucepan melt the butter over medium heat. Add the flour and whisk in using a wire whisk. Let colour for 1 minute whisking continuously.
- Slowly add the 1/3 of the milk whisking it in so that no lumps form. When sauce looks thickened, add another 1/3 of the milk. Keep whisking and finally add the last third.
- Bring to a boil and let simmer for 15 minutes. Season with salt and pepper to taste and a good pinch of nutmeg.
- If you dont use the sauce right away, cover it so that the milk doesnt form a skin on top.