Béchamel Sauce

Written by

The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories

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

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.

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!"