White Sauce or Bechamel Sauce



  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.


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