Béchamel

Ingredients
4 cups milk
1 Pique onion (see note below)
4 ounces white roux (see note below)
salt and white pepper to taste

Method
1. Scald milk, remove from heat, add Pique onion, cover and steep 15 to 20 minutes.
2. Remove onion, incorporate roux slowly by whisking a little in at a time and bring to a simmer. Simmer 30 minutes, season, strain, cool, and refrigerate.

*Note: Onion pique is an onion studded with a bay leaf and a couple of whole cloves. Bay leaf can be inserted into onion by making a small slit.

*Note: Roux (pronounced “roo”) is a thickening agent for soups and sauces. Made by cooking equal part of flour and oil until the raw flavor of the flour cooks out and the roux has achieved the desired color, a properly cooked roux imparts silky-smooth body and a nutty flavor while thickening soups and sauces.

Yield 4 cups

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