White Bechamel Sauce

1. 1

   Bring the milk, onion, bay leaf, parsley, and peppercorns to a simmer in a medium saucepan over low heat.

2. 2

   Remove from the heat and let stand for 20 minutes.

3. 3

   Strain.

4. 4

   Melt the butter in a clean medium saucepan over low heat.

5. 5

   Whisk in the flour and let bubble without browning for 12 minutes.

6. 6

   Gradually whisk in the warm milk.

7. 7

   Boil over medium heat, whisking almost constantly.

8. 8

   Reduce heat and simmer, about 5 minutes, until the sauce is smooth and thick.

9. 9

   Add the nutmeg and season with salt and pepper.

10. 10

    Variations:

11. 11

    Cheese Sauce: Stir 3/4 cup shredded sharp Cheddar and 1/8 tsp dry mustard into the simmered sauce.

No nutritional information available.

No additional tips available.