Béchamel sauce
Preparation time: 10min
Cooking time: 10min

300ml milk
several onion rings
pinch of mace
several fresh parsley leaves
1 bay leaf
4 peppercorns
20g butter
20g flour
1 tbsp cream
salt and pepper to taste

- Pour the milk into a saucepan, add onions, mace, parsley, pepper and bay leaf. Let it reach almost boiling point.
- Reduce the heat and let it draw. Pass the sauce through a sieve.
- Melt the butter in a saucepan, add flour cook for about a minute. Remove from the stove and start adding milk, whisking all the time.
- Heat up the sauce once more. Boil for 2-3min, add cream, salt and pepper.
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