Béchamel Sauce

• Cups plus a little more if needed of whole milk

1 onion halved

• 1 bay leaf

• Cloves
  • tablespoons butter

2 tablespoons plain flour

• step 1

Bring the milk to the boil in a small saucepan with the onion, bay leaf and cloves. Turn off the heat and leave to infuse for 20 mins. (This infusion process is optional, but adds a huge depth of flavour to the sauce.)

• step 2

Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. Do not let it brown.

• step 3

Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened to coat the back of a spoon. Season to taste.

Note:

Can add some White Cheddar cheese, Parmesan cheese and or a couple of  scrap of nutmeg