Bechamel Sauce

MICROWAVE METHOD: In microwave oven melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.

Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container stirring constantly.

Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.

After 2 minutes stir mixture then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness remove from microwave add seasonings and stir. Mmmm!

STOVETOP METHOD: In a small saucepan melt butter and stir in the flour salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook stirring frequently at medium heat until thick. Remove from heat and stir in seasoning.