Béchamel

🥘 Ingredients

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

🍳 Cookware

• medium saucepan

1. 1

   Make a blond roux .

   blond roux: 1 medium
2. 2

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

   milk: 1 c
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 .

   salt, pepper, nutmeg: 1 pinch
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.

   thick onion slice (optional): 1, whole cloves (optional): 2, bay leaf (optional): 1