White Sauce or Bechamel Sauce
- 1 tsp. butter
- 1 tbsp. of
- 1 cup whole milk or Half and Half
- pinch of salt, white pepper
- 1 ounce of butter
- 1 ounce of flour
- Melt the butter and quickly saute the onion; being careful not to brown it.
the milk and bring to a boil; being careful not to let it boil over.
- 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.
- 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
- Strain the sauce through a
fine mesh strainer to remove the onion.