Béchamel Sauce

Ingredients

• 2 1/2 cups 1% low-fat milk
• 8 black peppercorns
• 1 (1/2-inch-thick) sliced onion
• 1 bay leaf
• 2 tablespoons stick margarine
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• Dash of ground nutmeg

Preparation

1. Combine first 4 ingredients in a heavy saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover; let stand 10 minutes. Strain mixture through a sieve into a bowl; discard solids. Set aside.
2. Melt margarine in saucepan over medium heat. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk mixture; cook over medium-low heat 5 minutes or until thick. Stir in salt, pepper, and nutmeg.