BECHAMEL SAUCE

(recipe from Mme. Voyer in Quebec)

2 tbsp. butter
1 onion, peeled and cut up
2 garlic cloves, chopped
2 tbsp. flour
Pinch of salt
3 cups milk

In a medium saucepan, melt butter. Add onion and garlic, cook until soft about 4 minutes. Add flour, season with salt and cook, stirring, until mixture is pale golden with a nutty aroma, about 4 minutes. Whisk in milk slowly on low heat, until it get thicker and smooth, about 10 minutes.

NOTE: You can use this sauce with cheese for macaroni and cheese, you can use it in lasagna, pasta dish, moussaka, on vegetables, it's also the basis for soup, pies and croquettes. It can be served on its own with fish, cheese, egg and gratin dishes. Add whatever you wish to the sauce (chicken, salmon, tuna, cheese or vegetables).