Basic Bechamel

This sauce is the base for the Chicken Cordon Bleu Stuffed Shells.  It would work with any recipe.  And it's much easier than you'd think!

It comes from the October 2014 issue of Woman's Day.

Basic Bechamel

In a small saucepan, combine 2 cups whole milk, half of a medium onion, 3 large cloves garlic (smashed), and 10 peppercorns and bring to a boil, stirring occasionally; remove from heat.

Melt 3 Tbsp unsalted butter in a medium saucepan over medium-low heat.  Stir in 2 Tbsp flour.  Increase heat to medium and cook, stirring, until the mixture is light golden brown, 3-5 minutes.

Strain the milk, discarding the solids, and gradually whisk it into the flour mixture (about 3/4 cup at a time) until smooth.  Simmer, stirring often, until thickened, 6-8 minutes.  Remove from heat and season with 1/4 tsp each salt and pepper.