Bechamel sauce + variation horseradish sauce

Ingredients for 1 servings:

• 1 onion(s)
• 2 tbsp butter
• 2 tbsp flour (I use corn/spelt ground)
• 1 liter of milk
• 1 bay leaf
• 1 tbsp vegetable broth, granulated
• herbal salt
• Nutmeg + freshly ground pepper
• some butter / margarine
• possibly parsley, chopped
• 1 apple
• 1 piece(s) horseradish, grated (amount according to taste)
• lemon juice
• herbal salt
• 1 pinch of honey
• 2 tbsp sour cream or sweet

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop 1 onion and sauté in 2 tbsp butter until golden. Briefly toast 2-3 tbsp flour (I use cornstarch/spelt; taste and adjust the amount yourself) in a dry, hot pan; it should stay light in color. Let it cool, then add 1 liter of milk, 1 bay leaf and 1 tbsp granulated vegetable stock while stirring and bring to a boil. Add the sautéed onion and season with herb salt, nutmeg, freshly ground pepper and a dash of butter/margarine. Sprinkle with chopped parsley, if desired. Alteration: Horseradish sauce: Grate 1 apple with the peel and 1 piece of horseradish into the béchamel sauce (amount to taste). Season to taste with lemon juice, herb salt, a pinch of honey and 2 tbsp sour or sweet cream. Let it heat up again, but do not boil.