Bechamel Sauce
Serves: 6 people
50g Australian Butter
1/4 cup flour
2 1/2 cups Milk, hot
salt and pepper, to taste
Melt butter in a saucepan and stir in flour. Cook, stirring constantly, for 4 minutes or until mixture is bubbling and starting to turn golden. Gradually add hot milk and stir until sauce just boils and thickens. Simmer over a gentle heat for a further 5 minutes. Season to taste.
Variations:
Parsley Sauce: Add 2 tablespoons of chopped fresh parsley.
Mustard Sauce: Add 2 tablespoons of wholegrain mustard.
Pesto Sauce: Add 2 tablespoons of pesto sauce.
Cheese Sauce: Add 1 cup of grated Australian Cheese of your choice, eg. Swiss-style, Cheddar or Mozzarella, and 2 teaspoons of Dijon mustard.