Bechamel Sauce

Name: Bechamel Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 4 cups
Ingredients: 3 tablespoons butter; 1/2 small white onion, cut into 1/2-inch dice; Kosher salt; 3 heaping tablespoons all-purpose flour; 1 quart milk; Pinch grated nutmeg; 1 bay leaf; 1/2 cup grated Parmigiano-Reggiano

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 4 cups

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 4 cups

Ingredients

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3 tablespoons butter

1/2 small white onion, cut into 1/2-inch dice

Kosher salt

3 heaping tablespoons all-purpose flour

1 quart milk

Pinch grated nutmeg

1 bay leaf

1/2 cup grated Parmigiano-Reggiano

Directions

Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed.
Use right away or refrigerate, covered, until ready to assemble dish.
Creamy!