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A variation on Béchamel, this recipe emulates the way the classic sauce was prepared during the 19th century and yields a more nuanced flavor.

James Peterson
Recipe by Cooking Light April 2009

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Recipe Summary

Yield:
about 1 1/3 cups (serving size: about 2 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

56 calories; fat 4.3g; saturated fat 2.7g; mono fat 1.1g; poly fat 0.2g; protein 1.7g; carbohydrates 2.8g; cholesterol 12mg; iron 0.1mg; sodium 95mg; calcium 53mg.
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