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Basic Bechamel Sauce
2 tablespoons butter
2 tablespoons chopped onions
2 tablespoons flour
2 1/2 cups hot milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pinch grated nutmeg
In small, heavy saucepan, melt butter. As soon as butter is melted, add onions and cook over medium flame for 3 minutes, or until onions begin to turn golden. Stir in flour.
Stir in milk and cook, stirring constantly until smooth. Add salt, pepper, and nutmeg, and cook over low flame for 30 minutes, stirring occasionally. Strain.
Bchamel sauce may be prepared in advance, and keeps well in refrigerator for more than two weeks.
Makes 2 cups of sauce.
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