- 2 tbsp all-purpose flour
- 2 tbsp butter, melted
- a dash of olive oil (to help ensure the butter doesn’t burn)
- 2 cups milk
- onions, 1/3 cup minced
- 1 tsp freshly grated nutmeg
- 1 tsp ground sage
- dash of white pepper
- salt to taste
Sautee minced onions. Make bechamel. Add in sauteed onions and a teaspoon of freshly grated nutmeg, and a teaspoon of ground sage (if you have fresh sage that is so great, put about 2 leaves in earlier and let it get all up in there and just pick out the leaves before serving or infuse it with the milk before hand), salt and white pepper to taste.
Word of warning, salt makes or breaks a good bechamel. The perfect amount of salt makes a bechamel an irresistible cream fest of deliciousness, but just a dash to much and it’s a sad over salted mess – the constant taste test is crucial.