Milk for your Bechamel

The medicinal effects of garlic are best brought out by simmering the garlic in milk. So here is my technique, to turn a classic bechamel into a stunningly exceptional, and slightly more healthy, bechamel.

Bechamel Milk

3 cups reduced fat or 2% milk
1/4 cup parsley
1 sprig fresh thyme, or oregano, or both
3 cloves garlic, lightly crushed
1 tsp. black peppercorns-whole, or lightly cracked
1/2 tsp. kosher salt

In a saucepan, over low heat, bring all the ingredients to a slow simmer, and simmer until reduced by 1/3. ( 2 cups liquid)
Cover, and let the milk cool in the pan. Then strain through a fine mesh sieve, discarding all solids.
You now have the most flavorful and thickened milk for use in your bechamel recipes, with no other seasoning needed, except for maybe adding additional salt, to your taste.
The health benefits of the garlic, and the taste of black pepper without the little black specks to ruin the look of your sauce. Amazing!
You can also try this with fennel, or red pepper flakes, to flavor your milk. This works for any savory recipe, but especially for making the bechamel topping for your lasagna.
Yes, it's an extra step, but sometimes it's the technique, that will step up a recipe, from classic to stunning! Use this seasoned and thickened milk, as a substitution for regular milk, the next time you make a bechamel sauce. Bon Appetit!