Quick & Easy Bechamel Sauce

Gather all of your ingredients and equipment. For this recipe you’ll need 2 large saucepans, a fine strainer, a wooden spoon and a whisk.

Take your onion half and make a partial slice down the middle, wedge the bay leaf in the center where you have cut. Poke 2 cloves in the onion on each side of the bay leaf.

In a large saucepan, heat your milk with the onion and simmer for 10 minutes. Do not allow it to boil.

In a different large saucepan, heat the clarified butter but do not allow it to boil. Slowly add the flour to the butter until you have a roux-like consistency. Combine it completely and cook for 5 minutes. Remove from the heat and let it cool somewhat. You have now made a white roux. Aren’t you fancy?

Remove the onion from the milk. Now be careful as you add the hot milk into the roux. Do this slowly! Whisk constantly as you slowly pour in the milk. The idea is to equalize the temperatures, or temper in the milk. Bring the mixture to a boil then reduce to a simmer. Simmer until you reach an Alfredo sauce-like consistency. Season to you liking with salt, pepper and nutmeg.

Strain into desired storage containers. Serve some immediately over pasta and/or save in the freezer for up to a month.