Spa Bechamel Sauce
There is no getting around the calorie content of a traditional Béchamel Sauce, also known as white sauce, and one of the “mother sauces” of French Cuisine. White Sauce is made from a cooked roux (butter and flour cooked in whole milk), to which cheese is added to make Mornay Sauce. In this version, Canyon Ranch offers a lightened white sauce which can stand in for the more caloric Bechamel. The texture is so similar it stands in well for your heartier casseroles and gravies.
- ⅓ cup diced onions
- 2 diced garlic cloves (optional)
- 2 teaspoons canola oil
- Pinch ground cloves
- Pinch freshly ground black pepper
- 2 bay leaves
- 3 tablespoons cornstarch
- 4 cups 2% milk
- ¾ teaspoon sea salt
- In a large saucepan, sauté onion (and optional garlic) in oil until translucent. Add cloves, black pepper and bay leaves. Continue to sauté over low heat for 1 more minute.
- In a large bowl, mix cornstarch and milk with a wire whisk. Add to sautéed onion mixture and bring to a simmer, whisking continuously. Increase heat to medium and cook for 1 to 2 minutes, or until mixture slightly thickened but still pourable. Stir in salt and remove bay leaves.