Bechamel Sauce

By taniaf

for turkey and squash lasagna

Ingredients

• 5 tbsp butter
• 1 yellow onion
• 2 garlic cloves
• 1/3 cup flour
• salt
• 4.5 cups whole milk

Preparation

Step 1

In a medium saucepan, melt 5 tbsp butter over medium. Add yellow onion, diced, and chopped garlic cloves. Cook until soft, 4 minutes. Add flour, season with salt, cook, stirring, until pale golden and nutty, 4 minutes. Whisking, add 2.25 cups whole milk. Add rest of milk and whisk until smooth. Cook, whisking constantly, until sauce comes to a boil and thickens, 10 minutes. Use immediately.
Or, press pastic wrap on surface and refrigerate 5 days in airtight container.