Yogurt Bechamel Sauce

1. 1

   Attach the bay leaf to the onion half by piercing it with the 2 cloves.

2. 2

   Set aside.

3. 3

   Combine the milk and cream in a medium heavy saucepan over medium heat.

4. 4

   Cook without stirring for about 5 minutes, or just until the mixture begins to simmer.

5. 5

   Remove from the heat and set aside.

6. 6

   Heat the butter in another medium heavy saucepan over medium heat.

7. 7

   When melted and hot, add the flour and cook, stirring constantly until the mixture is thick and smooth.

8. 8

   Cook, stirring constantly for 10 minutes.

9. 9

   Remove from the heat and whisking constantly to prevent lumps from forming, add the hot milk mixture in a slow steady stream.

10. 10

    When well blended, return the mixture to medium heat.

11. 11

    Add the onion half and bring to a simmer.

12. 12

    Simmer for 10 minutes.

13. 13

    Season with salt, pepper, and nutmeg to taste.

14. 14

    Remove from the heat and set aside to cool.

15. 15

    When cool, fold in the yogurt and set aside until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.