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.