Classic Béchamel Sauce

In a saucepan, heat the milk, onion halves, bay leaf, and nutmeg.

Gently bring the milk to the boil. Allow to simmer for 5 minutes, then turn off the heat and leave to infuse for 15 minutes.

While you wait for the milk to infuse, take out a second saucepan and melt the butter over a low heat. Once the butter has melted you can start adding your flour. Stir continuously to make a paste. This is called a roux.

Next, remove the onion halves and bay leaf from the infused milk and discard.

Gradually add the infused milk to the roux, stirring continuously. Continue to stir the mixture over a gentle heat for 5-10 minutes, until the sauce has become thick and creamy.

Finally, season with salt and pepper. This sauce is the perfect base for any white pizzas, especially with seafood, and cheese!

Remember – keep the Béchamel on a low heat and stir often until you’re ready to cook. If adding to pizzas, Allow the sauce to cool a little before adding to pizzas, but make sure to stir regularly to avoid it solidifying.