Make a Roux:
Melt the butter in a heavy-bottomed saucepan over medium heat.
Add the flour and stir well for about 2 minutes.
Make the Onion Piquet:
Fasten the bay leaf to the onion with the cloves.
Make the Sauce:
Add the milk a little at a time, stirring after each addition.
When half the milk has been incorporated, you can add the rest in slightly larger amounts.
Place the onion piquet in the saucepan.
Allow to simmer on minimum heat for 10-20 minutes, stirring occasionally.
If the sauce gets too thick, add a little more milk.
Remove the onion piquet.
Season to taste with salt, pepper and nutmeg.
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Always wondered how to prepare that perfect Classic Bechamel Sauce? Watch this video to learn a step by step process to prepare it in your own kitchen. Use the sauce in your favorite recipes and enhance the taste manifold.