This is the authentic recipe of Bechamel sauce from the culinary master. These kind of sauce people can use for pasta , soups, thicken vegetables try
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Yield / Serves
1 litre Milk
1 pc Pique/clout. Onion studded with clove bay leaf
Nutmeg - A pinch
Salt , pepper - to taste
Boil the milk with cloute. Then strain and cook the milk
Make a roux with flour and butter and cook it to a sandy texture. Add cold milk and keep on stirring with a wooden spoon to avoid lumps
Cook till the sauce thickens. This would roughly takes 20 to 25 minutes on medium flame
Spice it up with a pinch of nutmeg and use accordingly
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