Béchamel

🥘 Ingredients

• blond roux 1 medium
• milk 1 cup
• salt
• pepper
• nutmeg 1 pinch
• thick onion slice (optional) 1
• whole cloves (optional) 2
• bay leaf (optional) 1

1. 1

   Make a blond roux .
2. 2

   Remove the medium saucepan from the heat and slowly whisk in 1 cup of cold milk 1/3 at a time.
3. 3

   Return the pan to heat and bring to a simmer, whisking constantly to prevent clumps. Continue to cook, whisking until sauce is smooth and hot and has thickened, 1 to 2 minutes.
4. 4

   Season to taste with salt , pepper , and nutmeg .
5. 5

   For better consistency, scald the milk before adding it to the roux. For improved flavor, add to the milk before scalding thick onion slice (optional) , 2 whole cloves (optional) , and 1 bay leaf (optional) then cover and let stand for 15 minutes; remove the cloves and bay leaf, if used, and whisk into the roux.