Béchamel Sauce
How to Make It
Step 1
1
In a 5- to 6-quart pan over medium-high heat, frequently stir onion in butter until lightly browned, about 5 minutes. Add nutmeg and flour; stir until lightly browned, about 2 minutes.
Step 2
2
Remove from heat and whisk in milk and broth. Stir over high heat until boiling; reduce heat and boil gently, stirring often, until sauce is reduced to 4 cups, about 10 minutes. Use hot or cold.
Step 3
3
Nutritional analysis per 1/2 cup.
Ingredients
1 onion (6 oz.), peeled and finely chopped
1 tablespoon butter or olive oil
1/2 teaspoon ground nutmeg
1/4 cup all-purpose flour
2 1/2 cups low-fat milk
2 cups fat-skimmed chicken broth
Directions
Step 1
1
In a 5- to 6-quart pan over medium-high heat, frequently stir onion in butter until lightly browned, about 5 minutes. Add nutmeg and flour; stir until lightly browned, about 2 minutes.
Step 2
2
Remove from heat and whisk in milk and broth. Stir over high heat until boiling; reduce heat and boil gently, stirring often, until sauce is reduced to 4 cups, about 10 minutes. Use hot or cold.
Step 3
3
Nutritional analysis per 1/2 cup.
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