Ingredients Jump to Instructions ↓

  1. 1 tsp. butter

  2. 1 tbsp. of minced onion

  3. 1 cup whole milk or Half and Half pinch of salt, white pepper and nutmeg roux, about one

Instructions Jump to Ingredients ↑

  1. Preparation : Melt the butter and quickly saute the onion being careful not to brown it. Add the milk and bring to a boil, being careful not to let it boil over. Add the seasonings, very light on the nutmeg and keep at a low boil for a minute. Add a little roux and stir with a whisk constantly. The sauce will begin to thicken for you. Be careful not to add too much roux. Add it a little at a time until the sauce coats the back of a spoon like a heavy cream soup consistency. Allow it to cook for a few minutes to get rid of any starchiness that might come from the roux. Strain the sauce through a fine mesh strainer to remove the onion.


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