Bechamel Sauce

For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to the sauce.

• Calories: 52 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 cup half-and-half
• 1 pinch dried thyme
• ¼ teaspoon ground white pepper
• 1 cup chicken broth
• 1 pinch ground cayenne pepper
• 2 tablespoons grated onion

Recipe Instructions

Step 1

MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.

Step 2

Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.

Step 3

Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.

Step 4

After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!

Step 5

STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.