Classic Bechamel Sauce

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Ingredients:

1 ounce unsalted butter

1/2 ounce all-purpose flour

2 cups whole milk

1 small onion, peeled

1 whole clove, optional

1 bay leaf

1/2 teaspoon fine sea salt

Pinch nutmeg

Pinch white pepper

Preparation:

1.  Heat butter in a heavy non-aluminum saucepan over low heat.  Add the flour to make a white roux.  Cool slightly.  In another saucepan, scald the milk.  Gradually add it to the roux, beating constantly.

2.  Bring the saucepan to a boil, stirring constantly.  Reduce heat to a simmer.  Stick the bay leaf to the onion with the clove and add to the sauce.  Simmer at least 15 to 30 minutes.  Stir while cooking.

3.  Remove onion.  Adjust the consistency with more hot milk if necessary and season to taste.