A great white sauce for pasta, veggies or Makes about 2  cups

Ingredients: 

• 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)

Instructions: 

• 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