Coco's Bechamel Sauce

1. 1

   Make an onion cloute by slitting the onion half way through; tuck the bay leaf inside the slit, then stud the onion with cloves.

2. 2

   Pour milk into a saucepan and add the onion cloute; warm over low heat.

3. 3

   In a separate pan, melt the butter (do not overcook); remove from heat and stir in the flour until it forms a ball and pulls away from the side of the pan (add more flour, if necessary).

4. 4

   Add half of the warm milk to the roux, whisking briskly to dissolve.

5. 5

   Return milk, with roux, to the saucepan.

6. 6

   Cook over low heat for about 20 minutes or until thickened.

7. 7

   Season with salt, pepper, and nutmeg.

8. 8

   If the sauce is lumpy, push it through a mesh strainer.

* Per serving · 4 servings · Values may vary.