Aromatic White Sauce

This herb-scented bechamel sauce is a lighter but luscious alternative to a rich cream sauce. Though thickened with flour, it has the texture of cream, and when cooked the full length of time it shouldn't have a floury taste. Always prepare this sauce before making the ravioli so the herb flavors have a chance to infuse. 
* Recipe excerpted from The Savory Way (Broadway Books, 1990), by Deborah Madison
==Ingredients==
* 2 cups milk
* ¼ small onion; sliced or chopped
* 5 black peppercorns; crushed
* 4 fresh parsley sprigs
* 1 bay leaf
* several fresh thyme sprigs or pinch of dried
* 1 tbsp butter
* 1 tbsp all-purpose flour
* 1 pinch salt
* freshly grated nutmeg
==Directions==
# In small saucepan, combine milk, onion, peppercorns, parsley, bay leaf and thyme.
# Slowly heat over medium-low heat, stirring occasionally, until warmed.
# Meanwhile, in medium saucepan, melt butter over medium heat.
# Stir in flour and cook, stirring, for 1 minute.
# Whisk in warm milk mixture and pinch of salt and bring to simmer.
# Reduce heat to low and cook, whisking occasionally, until thickened, about 25 minutes.
# Add more salt if needed and nutmeg.
# Strain through a fine-meshed sieve before using.
Category:Sauce Recipes