This creamy béchamel is flavored with lemon and rosemary for an extra special sauce. It pairs well with chicken in a variety of ways. How will you use it first?
2½cupsmilksometimes I use half chicken broth, half milk. Shh, don’t tell!
3Tablespoonslemon juice
2sprigs fresh rosemary
Instructions
In a saucepan or skillet, melt the butter over medium to medium-low heat.
Stir in the flour and cook for a couple of minutes. You don’t want to roux to take on any color, but you want the flour flavor to cook out.
Whisk in the milk until smooth. Don’t panic if it is a little lumpy at first, keep whisking until it isn’t.
After a minute or two, add the lemon juice and sprigs of rosemary. Continue to cook over medium to medium-low heat, stirring frequently until you reach your desired consistency. It should just take a couple of minutes more.