Combine the milk, onion and herbs in a saucepan and slowly bring to a boil, then turn the heat down to lowest point and cook for about 20 minutes, stirring often. It should produce approximately 2 cups. Turn off the heat and let it set until needed. For a smoother result, strain the sauce, if desired.
In a saucepan, melt the butter and stir in the flour, cooking over medium-low heat about 1 minute. Whisk in the warm milk all at once. If adding heavy cream, stir in cream (brought to room temperature) at this point. Season with salt and cook over lowest heat for about 20 minutes, stirring often.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (60%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 23.8mg||7 %|
|Sodium 34.7mg||1 %|
|Potassium 145.4mg||4 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.3g|
|Protein 1.6g||2 %|
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Calories per serving: 115
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