BECHAMEL SAUCE
INGREDIENTS
2 tbsp. finely diced onions or shallots
5 tbsp. salted butter
6 tbsp. flour
6½
cups milk
¼ tsp. nutmeg
1 tsp. chopped thyme leaves
METHOD
Heat the oil in a frying pan and sauté the onions. Add the butter and
melt. Mix in the flour and let it cook for about 3 minutes, do not let the
flour to burn. Mix very often. Stir in the milk until it thickens. After milk
boils add nutmeg, thyme leaves and keep on cooking for about 8 minutes at low
heat.
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