Béchamel Sauce – 3 Ways

Directions

1. In a medium size pot, over medium heat, heat the oil and add in the onions.
2. Gently sautee the onions for a minute to extract the flavours, stirring often to avoid getting too much colour. Add in the flour, and cook the roux (flour and oil) for a few minutes.
3. Slowly pour in the Lactantia^® Lactose Free Milk while whisking vigorously to avoid lumps.
4. Once the mixture is thick and smooth, add in the salt and white pepper and continue to gently cook for a few more minutes.
5. Variation 1 - Cheese Sauce: Put the béchamel sauce back in the pot and sprinkle with cheese, while continuing to whisk.
6. Slowly add in the chicken stock until desired thickness is achieved. Sprinkle with fresh chives.
7. Variation 2 - Cream of Mushroom Soup: In a spice grinder or coffee grinder, grind the dried mushrooms into a powder.
8. Heat the stock on the stove and bring to a boil.
9. Add in the dried mushrooms and let cook for a few minutes.
10. Add in the strained béchamel sauce and adjust seasonings.
11. Mix in parsley and serve.