Low-fat Bechemel Sauce

Ingredients:

1oz/28g cornflour
1/2 pint/250ml hot chicken stock (or a veg one if you are vegetarian)
1/2 pint/250ml semi skimmed milk
nutmeg and black pepper to taste

Method:

1. In a saucepan add most of your stock (over a moderate heat).

2. Add a couple of tbsps of stock to the cornflour and mix into a paste, add this to your boiling stock.

3. Whisk well, as the stock begins to thicken add your milk.

4. Boil until thick, add your seasoning.

5. All done serve how ever you wish!

Serves 4