Liquid Gold Bechamel Sauce




1/4 cup finely chopped onion

2 Tbsp. garlic

2 Tbsp. LG Rosemary Infused Olive Oil

2 Tbsp. flour

1 cup milk

1 tsp. LG Grilled Lemon White Balsamic Vinegar or LG Sicilian Lemon White Balsamic Vinegar




-Sauté onion until translucent. Add garlic and cook for an additional 2 minutes. Heat oil in a saucepan over medium heat. Whisk in flour until it is completely incorporated into a roux.

-Let the flour cook for at least one minute. Slowly add in 2 cups of milk and whisk until smooth. Bring the sauce to a boil, and then reduce to simmer.

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