Anne Burrell's Bechamel Sauce

Filed under Sauces

For Pork, Spinach and Ricotta Manicotti. It must come to a boil, or the flour won't cook out and will feel starchy. Use right away or refrigerate, covered.

Ingredients

3 tbsp Butter
1/2 White onion, small, 1/2-inch dice
Kosher salt
3 tbsp Flour, all-purpose, heaping
1 qt Milk
1 pinch Nutmeg, grated
1 Bay leaf
1/2 cup Parmesan, Parmigiano-Reggiano, grated

Directions

Cook the butter and onion in a large saucepan over medium heat, seasoned with salt, until translucent and very aromatic.
Add the flour and cook until it looks like wet sand, 3 to 4 minutes. Gradually whisk in the milk, add the bay leaf and nutmeg and season.
Slowly bring to a boil, stirring often so it doesn't scorch. Once thickened, take off the heat, discard the bay leaf, stir in the cheese and adjust the seasoning.