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1.
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Form a classic onion pique first.
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Lay bay leaves across open face of onion half.
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Secure them in place with cloves by sticking cloves through bay leaves into onion.
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Set aside.
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2.
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In a saucepan, combine butter and flour.
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Heat over medium high heat and whisk together until mixture is smooth, to make a base roux.
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Flour should be completely cooked off and mixture should be golden, which will take about 2 minutes.
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While continuing to whisk, slowly pour in milk until there is a smooth sauce.
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Add onion pique, salt and nutmeg.
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3.
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Let bechamel sauce come to a gentle bubble, then reduce heat to low.
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Allow to cook and thicken for 20 minutes, stirring often to keep it as smooth as possible.
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When sauce is done, pour through a fine mesh strainer into a heat proof bowl to make it even more smooth and luscious.
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4.
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This will keep for a day sealed in refrigerator if you would like to make it ahead.
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Use it in lasagna, mac and cheese sauce (just remove onion pique and whisk in your favorite cheeses for an incredible sauce.
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Skip the straining step.
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), and anything else your heart desires!
