Bechamel Sauce

1. 1

   Melt the butter in a small saucepan over low heat.

2. 2

   Whisk in the flour and cook, whisking frequently, until the roux develops a nutty aroma, about 10 minutes.

3. 3

   Be careful not to let the flour brown at all.

4. 4

   While the roux is cooking, bring the half-and-half to a simmer in a second small saucepan over high heat.

5. 5

   Immediately remove the half-and-half from the heat and add it to the roux in a slow, steady stream, whisking constantly until blended and smooth.

6. 6

   After all the liquid is added, continue to cook the bechamel over low heat, whisking frequently, until thickened, about 3 minutes.

7. 7

   Add the bay leaves and grated onion and continue to simmer the bechamel slowly, uncovered, whisking frequently, until the flavors are blended and its somewhat thicker than heavy cream, about 15 minutes.

8. 8

   Remove the pan from the heat and strain the bechamel into a heatproof bowl.

9. 9

   Season with salt, pepper, and nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.