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
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.
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.
Add the warmed oat milk slowly, whisking to break up any lumps and bring to a simmer.
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.
Remove from the heat, season to taste, and stir in freshly grated nutmeg. Strain sauce through a fine mesh sieve and serve.