170.Bechamel Sauce : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to make this traditional sauce

1 oz / 25g butter

1 oz / 25g cornflour

½ pint / 280ml milk

1 oz / 25g chopped onion

1 bay leaf


Melt the butter in a heavy pan and whisk in the flour and cook for several minutes stirring continuously.

Bring the milk to the boil and whisk into the butter and flour stirring continuously.

Add the chopped onion and the bay leaf.

Simmer very gently for up to one hour.

Serve with vegetables, fish or eggs.


Mornay sauce: for vegetables, fish, poultry and eggs.

To the cooked sauce add ¼ pint / 150ml of single cream and 2 oz / 50g of grated cheese