[image: Cheddar Cheese & Chive Scones]
I had not had a bowl of tomato soup in a very long time and so I wanted to
have some for my lunch today. Tomat...
Sunday 29 April 2007
Bechamel Sauce
Measure your milk for the bechamel sauce the day before making. Add a quartered onion about a dessert spoon of black peppercorns, two torn bay leaves and two crushed cloves of garlic and perhaps a sprig or two of thyme or any fresh herbs you want. Leave in the fridge overnight and strain before making the sauce. Wonderful flavour.
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