Recipe - A White Sauce (The Bechamel Of Some)

2 tablespoon Butter
small Amount of cut or sliced up onon
(optional)
3 tablespoon Flour
2 cup Milk
Salt and white pepper as
desired

Saute onion in melted butter until transparent. Remove and discard onion.
Mix flour with butter with a fork over low heat until a smooth mix is made.
Remove from heat and let cool to just warm. Add warm milk or even out of
the refrig. Return to mediumlow heat and stir with fork to mix. Then whisk
smooth, and continue to watch and whisk as needed until flour is cooked
(ca. 15 minutes). Thyme or nutmeg are sometimes added with the alt and
white pepper.
Posted to JEWISHFOOD digest V96 #54

Date: Thu, 17 Oct 1996 18:03:41 0600

From: rbparker@henning.cfa.org (Ron Parker)