Reduced-fat bechamel sauce


  • 1/3 cup diced onions
  • 2 cloves garlic - optional, finely minced
  • 2 teaspoons canola oil
  • Pinch ground cloves - optional/strong>
  • Pinch freshly ground black pepper
  • 2 bay leaves
  • 3 tablespoons cornstarch
  • 4 cups 2% reduced-fat milk
  • 3/4 teaspoon Sea Salt


    step 1

    In a large saucepan, sauté onion (and optional garlic) in oil until translucent. Add cloves, black pepper and bay leaves. Continue to sauté over low heat for 1 more minute.

    step 2

    In a large bowl, mix cornstarch and milk with a wire whisk. Add to sautéed onion mixture and bring to a simmer, whisking continuously. Increase heat to medium and cook for 1 to 2 minutes, or until mixture slightly thickened but still pourable. Stir in salt and remove bay leaves.