By any name, this sauce is a classic. In some ways, it’s fallen out
of favor – in the U.S., not least because it’s been often replaced by
condensed soups. But a properly seasoned white sauce still has many
uses, and should be in every home cook’s repertoire. The onions, bay
and nutmeg in this version make it especially delicious.
- 12 T. unsalted butter
- 1 c. chopped onion
- 12 T. all purpose flour
- 6 c. whole milk
- 2 bay leaves
- kosher or sea salt and freshly grated nutmeg and pepper to taste
Melt
the butter in a large heavy-bottomed pot over medium heat. Stir in the
onion, cover the casserole, and “sweat” until the onion is softened but
not browned, about 5 minutes. Meanwhile, heat the milk with the bay
leaves in a separate pan. Don’t bring to a simmer, but keep warm.
Add
the flour to the pan and cook for a couple of minutes, stirring
frequently. Slowly whisk in the hot milk, stirring constantly, until
it’s all combined and smooth. Reduce the heat to medium low, and let
come to a bare simmer. Stirring frequently, simmer the sauce for about
5 minutes or until thickened and smooth. Remove from the heat and
season to taste with the salt, pepper, and nutmeg. Makes about 7 cups.
This article appears in Jan 21-27, 2010.
