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Bechamel Sauce
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Elevate classic Bechamel sauce with chicken broth, half-and-half, butter, flour, onion, white pepper, thyme, and cayenne for a flavorful twist.
Ingredients:
  • 4 tablespoons butter
  • 2 tablespoons grated onion
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 0.25 teaspoon ground white pepper
  • 1 pinch dried thyme
  • 1 pinch ground cayenne pepper
Instructions:
  • Melt butter in a 1-quart glass measuring pitcher in the microwave on HIGH for about 1 minute.
  • Combine grated onion and flour, ensuring they are well mixed. Slowly incorporate warm or room temperature chicken broth (careful not to use hot broth) and half-and-half into the mixture, stirring continuously.
  • Simmer uncovered on HIGH heat for 5-6 minutes until the sauce reaches desired thickness. Avoid boiling.
  • After 2 minutes, stir the mixture in the microwave, then continue stirring every 30 seconds to one minute until the sauce reaches medium thickness. Remove from microwave, add seasonings, and stir to combine. Enjoy!
  • On the stovetop, melt butter in a small saucepan, then whisk in flour, salt, and white pepper. Pour in cold half-and-half and chicken broth all at once. Cook on medium heat, stirring often, until mixture thickens. Remove from heat, and season to taste before serving.

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