Prep time 5 minutes, cook time 20 minutes total.
0. For the classic and endlessly useful B?chamel sauce, first infuse the milk with a bay leaf and half an onion studded with 3 cloves. Bring the milk to the boil then simmer for 10 minutes, then remove from the bowl and wipe clean.
You can omit this initial stage if you want to.
1. Fit the flexi-beater.
2. Put the kenwood at 120?C and stirring 3 for 1 minute, empty.
3. Add the butter, set to stirring 1 / 120?C and wait for it to all melt.
4. Add the flour and cook for 2 minutes.
5. Then, add the milk gradually, making sure the milk is absorbed before each addition - this will ensure there are no lumps in the sauce. Add the nutmeg, salt and pepper.
7. Add 50g of double cream and add 200g of cheese such as Emmental, Gruyere, or farmhouse Cheddar when you add the milk.
8. Turn the temperature dial off and reduce the temperature of the sauce to 80?C-85?C.
9. Add 2 egg yolks to the sauce. Then turn the temperature dial back to 80?C, but don't let the sauce go above 80?C-85?C or the egg yolks will curdle and ruin the sauce.
4 Servings is actually 1/2 Litre
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