White Bechamel Sauce

1 small onion, peeled
6 cloves
6 peppercorns
I bay leaf
1 small carrot, peeled
300 ml/1/2 pint skimmed milk
25 g/1 oz polyunsaturated margarine
25 g/1 oz unbleached white or wholemeal flour
salt
freshly ground black pepper

Place the onion, cloves, peppercorns, bay leaf, carrot and milk in a pan. Bring to the boil then remove from the heat, cover and leave to stand for 10 minutes. Strain into a jug.

Melt the margarine in a pan. Stir in the flour and cook for 1 minute. Remove from the heat and gradually add the strained milk, blending well. Bring to the boil and cook for 2 to 3 minutes, stirring constantly, until smooth and thickened. Season to taste with salt and pepper and use as required.

MAKES 300 ml/1/2 pint

Variations

Cheese or mornay sauce: Prepare and cook as above but add 50 g/2 oz grated mature Cheddar cheese to the hot sauce.

Atmore sauce: Prepare and cook as above but add 2 tablespoons tomato puree and 1/2 teaspoon sugar to the sauce before serving.

Parsley or herb sauce: Prepare and cook as above but add 1 to 2 tablespoons chopped fresh parsley or other herb to the sauce before serving