Written By Rebecca Wellman How to Cook / Recipes May 3, 2019 Homemade Béchamel Sauce SHARE VIA: Facebook Twitter PinterestPerfect for vegetarian lasagna.Ingredients1 L whole milk ½ small onion 2 bay leaves 8 black peppercorns ¼ cup butter ¼ cup white flour 1 Tbsp liquid smoke (optional) Salt and pepperHeat the milk in a large pot over medium-high heat. Add the onion, bay leaves and peppercorns. Bring to a boil, watching closely, then immediately remove from heat and allow the milk to steep for about 30 minutes. Strain and compost solids. Melt the butter in a heavy bottomed pot over medium-high heat. Add the flour, whisking so it doesn’t burn. Stir with a wooden spoon to cook the flour for 2-3 minutes. Take the pan off the heat and add the milk, bit by bit, starting with small drops and whisking with a balloon whisk to keep it smooth. Once you have stirred in all of the milk, return to heat. Bring to a boil, stirring constantly, until the sauce thickens (this happens fairly quickly). Reduce heat, simmer for 3 minutes and stir in liquid smoke if using (recommended!) Season with salt and pepper. bechamellasagnarecipeSauce SHARE VIA: Facebook Twitter Pinterest Written By: Rebecca Wellman Having lived on the West Coast all her life, Rebecca made the move from Vancouver to Vancouver Island in 2004 to pursue her love of fine food and expressive portraiture. A food and lifestyle photographer, her work can be defined ... Read More You may also like How to Cook / Recipes May 3, 2019 Homemade Ricotta Perfect in vegetarian lasagna. Ingredients 2 L whole milk 1 tsp sea salt 2 Tbsp white vinegar 2/3 cup heavy cream More salt to season Heat the milk ... Read More How to Cook / Victoria September 8, 2016 Chef Peter Zambri’s Italian Series at Cook Culture Take your Italian cooking to the next level with Chef Peter Zambri of Zambri’s in Victoria. In this class, Peter will examine the complete ... Read More Beer & Cider / How to Cook November 16, 2015 Get Ready For Winter and Cook with BC Craft Beer When BC’s Horseshoe Bay Brewing opened in 1982, it uncapped a wave of cross-country beer brewing. As appreciation for these elegantly crafted ... Read More How to Cook August 13, 2015 Blueberry Know How + How To Cook Them with Chef Stephan Drolet It’s blueberry season again and you just can’t beat fresh blueberries. These deliciously sweet, tiny fruits pack a big punch in flavour and ... Read More Books / How to Cook July 21, 2015 Barbeque with a Capital Q Barbeque is one of those unique words, both a noun and a verb. It’s a physical thing we use to cook with and the action of grilling. It’s also an ... Read More How to Cook / SH February 3, 2015 Choosing the Perfect Steak — Where AAA beats an A+ Rich, tender, juicy, perfectly seasoned… This is what a dream steak tastes like. It might be a New York striploin, ribeye, or even a porterhouse ... Read More Comments are closed.