Classic Bechamel

1. 1

   1-Halve an onion, and stud it with cloves(like little nails)

2. 2

   2-In a separate saucepan,simmer milk with the studded onion inside

3. 3

   3-Make a white roux with the flour and butter, cooking together to form a pale, cooked, paste

4. 4

   4-Remove the onion from the milk after it has reduced slightly

5. 5

   5-Gradually add the hot milk to the warm roux, whisking heavily to ensure lumps don't form

6. 6

   6-Bring to a boil, reduce to a simmer

7. 7

   7-Cook 20-30 minutes, stirring to ensure no burning occurs

8. 8

   8-Strain and serve, or cool rapidly

No additional tips available.