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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Enzymes are produced by our bodies and act on food in the small intestine, stomach or mouth. Food enzymes are found in raw foods, which come equipped with some of the enzymes needed for their own digestion. However, enzymes are heat–sensitive––so cooking and processing can destroy 100 per cent of the naturally occurring enzymes in food.