As with all bechamel sauces, we start with a blob of butter gently melting in the pan
Then adding some finely chopped onion
Then adding some chopped up bacon
Then adding some nutmeg
And then a bit of flour
We mix and make it look goooey
Then, in comes the cream. (I use whipping cream)
And to make it a little lighter …. some milk…. If you really want to pretend to be really good, use skimmed milk
Then it’s mixing time
And just when you thought you were done with adding things… you have to add some sliced up brie
And it’s mixing time again till the whole thickens to your taste
You can pour the sauce directly on some pasta or on some lightly grilled chicken breasts or whatever you like.
I chose to serve it in a clay pot and to keep it warm I had one of those old fashioned plate warmers under it…. a candle!