Bechamel Sauce*

By gizgaab

This French sauce may sound fancy, but it's actually the base for a range of homey, all-American recipes, such as Tuna Noodle Casserole, Creamed Spinach, and Roasted Cauliflower with Cheese Sauce.

Made from butter, milk, flour, and salt -- sometimes with a touch of onion -- bechamel is a mild, creamy sauce you'll use again and again.

Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 1/4 cup all-purpose flour
• 1/2 teaspoon coarse salt
• 4 cups whole milk

Preparation

Step 1

In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.

Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes. (To store, press a sheet of plastic wrap on the surface and let sauce cool. Transfer to a resealable container and refrigerate, up to 5 days.)