Bechamel - Basic White Sauce

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   ["Scald the milk with the onion, bay leaf and peppercorns.", "Cover and let infuse off heat for 10-15 minutes.", "In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.", "Off heat, strain in the hot milk.", "Whisk well, then bring to a boil, whisking constantly until the sauce thickens.", "season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.", "NOTE: This make what is called a ""MEDIUM"" Bechamel.", "For a ""THIN"" Bechamel use 2 tbs. butter and 2 tbs. flour.", "For a ""THICK"" Bechamel use 4 tbs. butter and 4 tbs. flour."]

* Per serving · 4 servings · Values may vary.

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