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Brandon Gray's Béchamel

This French cooking standard made with Miyoko's butter is the perfect sauce for lasagna, over gratin, or just in a delicious soup.

Prep time: 5 mins

Cook time: 15-20 mins

Make the Béchamel

STEP ONE

In a separate pan, warm oat milk over low heat and set aside. Then, assemble the onion piqué by attaching bay leaf to the cut-side of the onion, using a whole clove as a pin.

STEP TWO

Melt the butter in a heavy-bottomed saucepan. Stir in flour and cook, whisking continuously, until bubbling slightly, about 2 minutes, taking care to not brown.

STEP THREE

Add the warmed oat milk slowly, whisking to break up any lumps and bring to a simmer.

STEP FOUR

Add onion piqué, lower the heat, and continue to cook, stirring for 10-15 minutes more until sauce is thickened and coats the back of a spoon.

STEP FIVE

Remove from the heat, season to taste, and stir in freshly grated nutmeg. Strain sauce through a fine mesh sieve and serve.