Sauce from Martha Stewart

Description

A universal dressing for salads and hot dishes. The author highly recommends using this sauce not only for traditional lasagna, but also with roasted cauliflower and braised spinach. By the way, "Béchamel" pairs really well with vegetables. I strongly suggest giving it a try. Serve the sauce with meat, fish, or use it as a salad dressing.

Instructions

1. 1

   Step 1

   First, peel and chop the onion.

2. 2

   Step 2

   Melt the butter in a skillet and sauté the onion until lightly golden.

3. 3

   Step 3

   Add a little salt and flour. Fry, stirring, for another 4-5 minutes.

4. 4

   Step 4

   Pour in 2 cups of milk. Mix thoroughly to ensure the flour is completely dissolved and there are no lumps in the sauce.

5. 5

   Step 5

   Then add the remaining milk. Bring the sauce to a boil.

6. 6

   Step 6

   Reduce the heat to minimum and simmer for about 10 minutes until you reach the desired consistency. Don't forget to stir! Here's an interesting variation. Hope you'll like it.