Béchamel Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
55
protein 
2 g
sodium 
135 mg
carbohydrates 
6 g
fat 
2 g
fiber  
Trace
cholesterol 
6 mg
Servings 
1 qt (⅓ cup ea.)
Ingredients 

⅓ cup diced onions
2 tsp canola oil
Pinch ground cloves
Pinch freshly ground black pepper
2 bay leaves
3 Tbsp cornstarch
4 cups 2% milk
¾ tsp sea salt

Instructions 


  1. In a large saucepan, sauté onion in oil until translucent. Add cloves, black pepper and bay leaves. Continue to sauté over low heat for 1 more minute.

  2. In a large bowl, mix cornstarch and milk with a wire whisk. Add to sautéed onion mixture and bring to a simmer, whisking continuously. Increase heat to medium and cook for 1 to 2 minutes, or until mixture slightly thickened but still pourable. Stir in salt and remove bay leaves.


"While cooking, keep a close eye on this sauce as it will stick and burn!"

"While cooking, keep a close eye on this sauce as it will stick and burn!"