A great white sauce for pasta, veggies or Makes about 2 cups
Choice of aromatics (optional):
2-4 Tablespoons diced onions, shallots, or scallions
1 bay leaf
2 thyme sprigs
2 Tablespoons dill weed (fresh)
1 cup whole milk, broth or have cream (or use 1/2 cup of 2 of the ingredients or 1/3 cup of all 3)
1/2 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons butter & 2 Tablespoons flour (use 1 Tablespoon each for thinner sauce and 3-4 Tablespoons each for thicker sauce)
Heat the milk in a heavy saucepan over medium heat (If using aromatics, add them to the milk before heating). Turn it off just before it boils and set aside to steep for 15 minutes.
In another saucepan, melt the butter. Add the flour, salt & pepper and whisk consistently for 2 minutes until mixed well and bubbly.
Add the warm milk to the mixture (strained if desired). Whisk until thickened. Stir until sauce comes to a boil. Move to a new burner set on low hear and cook for 25-30 minutes, stirring occasionally. Season with salt & pepper to taste.
Serve immediately, or cover with plastic wrap (touching surface) to keep warm but to prevent skin from forming on top.
Nutrition Info Per Serving (1/2 cup): Calories 146.7 Total Fat 13.8 g Saturated Fat 8.7 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 3.7 g Cholesterol 45.7 mg Sodium 428.2 mg Potassium 89.0 mg Total Carbohydrate 4.7 g Dietary Fiber 0.1 g Sugars 1.6 g Protein 1.6 g