B?hamel Sauce
2 cups
4 Tbs. butter
1/4 cup onion, diced fine
4 Tbs. Flour, all purpose
2 cups milk
salt & pepper to taste
Melt butter in sauce pan. Do not brown. Saut?onions until limp. Add
flour and blend to form roux. Cook roux on low heat for no more than
2 minutes. Slowly add milk and blend well. Bring to a low boil to
thicken; whipping constantly. Remove from heat and add salt & pepper
to taste. Strain through a fine sieve (this is to remove onions and
any lumps).
Note: Don't use an aluminum pan......Use stainless, corning, non
stick...whatever. If you use aluminum, your sauce will turn gray.
Don't brown the butter. This is a white sauce.
JL in South Jersey
http://www.nancyskitchen.com
