Yields Makes 4 cups

How to Make It

Step 1
1

In a 5- to 6-quart pan over medium-high heat, frequently stir onion in butter until lightly browned, about 5 minutes. Add nutmeg and flour; stir until lightly browned, about 2 minutes.

Step 2
2

Remove from heat and whisk in milk and broth. Stir over high heat until boiling; reduce heat and boil gently, stirring often, until sauce is reduced to 4 cups, about 10 minutes. Use hot or cold.

Step 3
3

Nutritional analysis per 1/2 cup.

Ingredients

 1 onion (6 oz.), peeled and finely chopped
 1 tablespoon butter or olive oil
 1/2 teaspoon ground nutmeg
 1/4 cup all-purpose flour
 2 1/2 cups low-fat milk
 2 cups fat-skimmed chicken broth

Directions

Step 1
1

In a 5- to 6-quart pan over medium-high heat, frequently stir onion in butter until lightly browned, about 5 minutes. Add nutmeg and flour; stir until lightly browned, about 2 minutes.

Step 2
2

Remove from heat and whisk in milk and broth. Stir over high heat until boiling; reduce heat and boil gently, stirring often, until sauce is reduced to 4 cups, about 10 minutes. Use hot or cold.

Step 3
3

Nutritional analysis per 1/2 cup.

Béchamel Sauce

Search All of Sunset's Recipes