Ingredients: yield 2 litres
7 strips bacon, diced
½ white onion, diced fine
½ cup butter
½ AP flour, sifted
2 litres 2% milk
2 tablespoons garlic, minced
1 teaspoon nutmeg
1 teaspoon liquid smoke, hickory
Salt and pepper to taste
In a large saucepot, sweat bacon and onions over medium low heat until translucent.
In a small bowl, combine butter and flour.
Once onions are clear, add butter and flour mixture and allow to cook 2 minutes over medium heat.
Slowly add milk, stirring all the while to remove any lumps.
Add nutmeg, garlic, and liquid smoke and then allow to simmer for 5 minutes before seasoning with salt and pepper. Serve hot over pasta.