Sauces

BECHAMEL SAUCE

  • 1/4 cup Butter, unsalted
  • 1 cup Yellow Onion, diced
  • 1/8 teaspoon Cayenne pepper
  • pinch Nutmeg
  • 1/3 cup Flour
  • 3 cups Milk, whole
  • 10 ounces Alouette Herb and Garlic Cheese
  • Salt, to taste
  • 8 ounces Frozen Chopped Spinach, thawed, drained
  • 1 Egg, beaten

    • 1. In a saucepan, over medium heat, melt butter. Saute onion, cayenne pepper and nutmeg in butter until onion softens; about 5 minutes. Stir often to prevent scorching.

    2. Stir in flour to coat; cook for 2 minutes.

    3. Gradually add milk, stirring until smooth. Simmer until thickened; about 5 minutes. Add Alouette cheese in small pieces and whisk until smooth; season with salt.

    4. Set aside 1 cup of sauce. Cool remaining sauce for 10 minutes. Whisk in spinach and egg.

    Source: Cuisine At Home Magazine

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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