This is one of the many variations of the Béchamel Sauce, this time with chicken or ham and peas. If you omit the meat and the peas it makes a great white cheese sauce.
- 1 tbsp minced onion
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup whipping cream
- 1 cup cooked chicken or cooked ham, cubed
- 1/2 cup peas, precooked
- 3 tbsp grated Parmesan cheese
- To taste: Salt, pepper, nutmeg, Worcestershire sauce, lemon juice.
In a sauce pan cook the onion in the butter until it is softened. Stir in the flour and cook. Add the milk while whisking until the mixture is thick and smooth. Add salt and pepper, and simmer the sauce for 5-10min. Stir in cheese and add salt, pepper, nutmeg, Worcestershire sauce and lemon juice to taste. Pour in the chicken or ham cubes and the peas for reheating.