Béchamel sauce with herbs

Name: Béchamel sauce with herbs
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1 Onion; 30 g Butter or margarine; 30 g Flour; 250 ml Vegetable broth; 250 ml Milk; 1 collar mixed herbs (e.g. parsley, chives, basil); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

1 Onion
30 g Butter or margarine
30 g Flour
250 ml Vegetable broth
250 ml Milk
1 collar mixed herbs (e.g. parsley, chives, basil)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel and finely chop the onion. Melt the fat in a pot. Fry the diced onion until transparent. Add flour and sauté. Deglaze with stock and milk and simmer for about 5 minutes while stirring.
2
In the meantime ##herbs## wash, dab dry and cut finely. Stir in herbs and season with salt, pepper and nutmeg.