Béchamel Sauce

Ingredients

30 g butter

1 red onion

30 g flour

0.5 l fresh milk

white pepper

pinch of nutmeg

a few drops of lemon juice

In a deep pan, the butter is melted.
The finely chopped onion is poured in and sautéed until transparent.
It is sprinkled with flour and stirred.
The milk is boiled and added to the flour mixture. Stir continuously until the sauce boils.
Season with salt, black pepper, and nutmeg.
Sprinkle with lemon juice.
This sauce is suitable for vegetable dishes, as a topping for macaroni, spaghetti, etc.