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White Sauce

Yield about 1 1/3 cups (serving size: about 2 1/2 tablespoons)
A variation on Béchamel, this recipe emulates the way the classic sauce was prepared during the 19th century and yields a more nuanced flavor.

Ingredients

  • 2 tablespoons unsalted butter
  • 3 tablespoons finely chopped onion
  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped prosciutto
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups whole milk
  • 3 flat-leaf parsley sprigs
  • 3 thyme sprigs
  • 1 bay leaf
  • 1/4 teaspoon salt
  • Dash of freshly ground white pepper
  • Freshly grated nutmeg (optional)

Nutrition Information

  • calories 56
  • fat 4.3 g
  • satfat 2.7 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 1.7 g
  • carbohydrate 2.8 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • iron 0.1 mg
  • sodium 95 mg
  • calcium 53 mg

How to Make It

  1. Place butter in a small saucepan over medium-low heat. Add onion and next 3 ingredients (through prosciutto) to pan, and cook 10 minutes (do not brown), stirring occasionally. Sprinkle flour over onion mixture, and cook 2 minutes, stirring constantly.

  2. Gradually add milk to flour mixture, stirring with a whisk until smooth. Add herbs and bay leaf; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids. Stir in salt, pepper, and nutmeg, if desired.