Béchamel Sauce
300ml (½ pint) Milk
1 Shallot
20g (¾oz) Butter
20g (¾oz) Flour
4 White Peppercorns
1 Mace Blade
1 Bouquet Garni
Salt, to taste
Place the milk, sliced shallot, mace, bouquet garni, and peppercorns into a small saucepan.
Heat gently (do not boil), allow to infuse for 5 minutes.
Strain the milk and reserve.
Melt the butter in a small saucepan.
Stir in the flour to produce a smooth paste, remove from the heat.
Gradually whisk in the strained milk, to ensure no lumps form.
Return to the heat, whisking constantly, until it boils and the sauce thickens.
Season with salt to taste.
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