White Sauce

1. 1

   Bring milk to a boil.

2. 2

   Remove from heat and reserve.

3. 3

   In a 2- or 3-quart heavy-bottomed saucepan, melt the butter, whisking in the flour until smooth (about 1 minute).

4. 4

   Stir in the scalded milk all at once, and whisk briskly until smooth again.

5. 5

   Add onion.

6. 6

   Sprinkle with salt, freshly ground pepper, and a large pinch of nutmeg.

7. 7

   Over medium-low heat, simmer, whisking occassionally, for 15 minutes.

8. 8

   The sauce will be very thin initially, but as it cooks, it will thicken to the consistency of pancake batter.

9. 9

   Set the sauce aside and cover it with buttered parchment paper until ready to use.

10. 10

    Should the sauce thicken while waiting to be folded into a casserole you're preparing, whisk in more scalded milk.

No additional tips available.