Bechamel sauce

We use Bechamel sauce to top lasagna and cannelloni instead of tomato sauce. It is a wonderful sauce to use in the oven, not only with pasta but also with vegetables. Although popular in Spain, bechamel comes from France. It was named after the Marquis de Béchamel, Louis de Béchameil, marquis de Nointel (1630–1703), chief steward of Louis XIV. 


Ingredients:
* Half onion, finely chopped
* 2 cups of milk
* 1/2 cup white flour
* 3 tablespoons butter

* Pinch of salt

* Pinch of black pepper

* Pinch of nutmeg


In a saucepan, melt the butter with low heat and once it is bubbling, add the finely chopped onion. Cook the onion until it gets color. Then add the flour and stir it, until its color is sandy. If you are familiar with Cajun cooking, think roux. Then, slowly, start adding milk, stirring non stop. Keep that low heat. You do not want clumps. Clumps of flour are evil. Use a whisker if you feel it does not get smooth enough with a wood spoon. Keep on adding milk until the sauce starts forming. It is going to be thick, but it needs to be manageable: if you grab the saucepan by the handle, turn it upside down and the sauce does not move, something is not right (don't try it, it is only an example!). If it gets too liquid, add a pinch of flour. Too thick, a little bit of milk. Play with flour and milk until it gets the right consistency. Then season with a pinch of salt, black pepper and nutmeg (don't overdo the nutmeg!) and take it off the heat. Ready to go!


Preparation time: about 10 minutes