Herb Bechamel Sauce
1 Tablespoon Onion, chopped
1 Bay Leaf
4 Branches Thyme
1 Branch Sage
2 Tablespoons Parsley, coarsely chopped
1 Tablespoon Earth Balance
Salt to taste
3 Tablespoons Parsley, finely chopped
1 Tablespoon Basil, chopped
1 Teaspoon Thyme Leaves
1 Clove Garlic, finely chopped
1. Combine the milk, onion, bay leaf, peppercorns, thyme branches, and sage in a saucepan and slowly bring to a boil. Lower the heat and simmer for 20 minutes. Turn off the heat and let the milk set for a few minutes. Strain the herbs out.
2. Melt the Earth Balance, stir in the flour and cook the roux over medium heat for 1 minute while stirring. Whisk in the milk all at once. Season with salt. Cook for 25 minutes stirring frequently.
3. Remove from heat. Add the remaining herbs and garlic.
Goes well with asparagus.
Soundtrack Handel - Water Music