Bechamel Sauce

1. 1

   Set 4 QT saucepan over medium heat, add butter, onion, pepper, cloves, bay leaves,.

2. 2

   and garlic. Sautee until aromatic, about 4 minutes.

3. 3

   Blend in the flour and stir about 3 minutes.

4. 4

   Gradually add the milk and stir until it boils lightly (may need to increase to Med-High heat).

5. 5

   Once boils, lower heat and simmer uncovered about 8 minutes, or until sauce is thick enough to coat a spoon and has no raw flour taste.

6. 6

   Pour through a fine strainer, stirring and pressing to extract all the flavors. Stir in the cream, salt (add to taste, may not need the entire TSP) and finally the thyme.

7. 7

   Use immediately.

No additional tips available.