Béchamel

METHOD

1. Melt the butter in a sauce pot, add the flour to form a paste, whisking until combined.

2. Cook on med-low heat for one minute, whisking frequently.

3. Stream in the warm soy milk, whisking to combine.

4. Bring mixture to a boil whisking constantly. Reduce heat to medium, boil 1-2 mins, reaching a temperature of 200°F - 205°F.

5. Turn off the heat, whisk in the salt and spices to combine.

6. Pour the béchamel into a shallow pan, and immediately place plastic wrap directly on top. Refrigerate.

NOTES

• *Pick out the cloves before using

• It's important to immediately cover with plastic wrap, or else it can get lumpy.

• We use Burlap and Barrel spices. Zanzibar Black Peppercorns, Whole Pemba Cloves, and Stone Nutmeg. The Burlap and Barrel spices are robust, if not using this brand, adjust spice amounts to desired flavor.