Bechamel Sauce

Ingredients

• 4 tablespoons butter
• 2 tablespoons grated onion
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 pinch dried thyme
• 1 pinch ground cayenne pepper

MICROWAVE METHOD:

1. In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
2. Add grated onion and flour and mix well.
3. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
4. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
5. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed.
6. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!

STOVETOP METHOD:

1. In a small saucepan, melt butter and stir in the flour, salt and white pepper.
2. Add cold half-and-half and COLD chicken broth all at once. Stir well.
3. Cook, stirring frequently, at medium heat until thick.
4. Remove from heat and stir in seasoning.