The Basics - Bechamel Sauce and derivatives

Béchamel Sauce: 

60g Roux – 30g Flour and 30g Butter

Onion Cloute (Half an onion with 3 cloves and a bayleaf)

Nutmeg

500ml Milk

Method:

Melt the butter adding the flour until it turns pale almost blond in colour, let it cool slightly and add the boiling milk, simmer for 20 mins.

Parsley sauce: 

Add 50g of butter and 100ml of double cream to 900ml of hot béchamel sauce and finish with 3 tablespoons of blanched and pressed chopped parsley. 

Adjust the seasoning and add a little cayenne. 

This dish is good with corned beef or just boiled ham

Mornay Sauce: 

900ml Béchamel Sauce

40g Gruyere Cheese

40g Parmesan Cheese

50g Butter

100ml Double Cream

3 Egg Yolks

Cayenne Pepper

Method:

1. Add the cheeses to the hot béchamel and mix in well. 
2. Mix the butter in thoroughly away from the heat and add the cream. 
3. Prepare a sabayon with the egg yolks and add to the sauce. 
4. Adjust the seasoning and finish with a little cayenne.