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!"
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.