Bechamel

Yield: 1 1/2 liter

Ingredients:

20 gr butter

2 tbsp chopped onions

120 gr white roux

1125 ml milk

salt, as needed

ground white pepper, as needed

ground nutmeg, as needed

Method:

Heat the butter on medium heat in a sauce pan and add the onions, cook the onions while stirring frequently, continue cooking until the onions become soft. Add the roux and continue stirring until the roux becomes hot (that should take about 2 minutes). Gradually add the milk, while continuously stirring to work out any lumps. Bring the sauce to a boil and reduce the heat to simmer the sauce for another 30 minutes. Season with salt, pepper and nutmeg. Strain through a cheesecloth and bring to a boil again, taste and adjust the taste if needed.

Variations:

Mornay sauce:

Add 120 gr of grated cheese in the finished sauce.

Cream sauce:

Add 125 gr heavy cream to the finished bechamel and simmer for 5 minutes.