Béchamel Sauce

Béchamel Sauce
Recipe type: sauce
  • 1 tablespoon finely chopped onion
  • 3 tablespoons unsalted butter
  • ½ cup all purpose flour
  • 3 cups milk
  • ½ teaspoon salt
  1. In a heavy saucepan set over medium-high heat, cook the onion with the butter just until the onions are softened.
  2. Stir in the flour.
  3. Cook and stir the roux for about 3 minutes.
  4. Add the milk in a steady stream, whisking steadily until the sauce smooths out.
  5. Add the salt.
  6. Simmer the sauce for about 10 minutes, or until it is thickened to the consistency you desire.
  7. Sauce can be kept for several days, refrigerated.
  8. Cover the surface with a buttered round of parchment paper to prevent a skim from forming.