White Sauce or Bechamel Sauce

Ingredients:

• 1 tsp. butter
• 1 tbsp. of minced onion
• 1 cup whole milk or Half and Half
• pinch of salt, white pepper and nutmeg
• 1 ounce of butter
• 1 ounce of flour

Method:

1. Melt the butter and quickly saute the onion; being careful not to brown it.
2. Add the milk and bring to a boil; being careful not to let it boil over.
3. Add the seasonings, very light on the nutmeg and keep at a low boil for a minute, add a little flour and butter and whisk constantly.
4. The sauce will begin to thicken for you. Add more butter and flour a little at a time until the sauce coats the back of a spoon like a heavy cream soup consistency. Allow it to cook for a few minutes to get rid of any starchiness..
5. Strain the sauce through a fine mesh strainer to remove the onion.