Béchamel Sauce
½ pint/ 1¼ cups milk 6 tbsp. flour
2 bay leaves ½ pint/1¼ cups (light) cream
3 cloves Pinch nutmeg
1 small onion Salt and pepper
2 oz/ ¼ cup butter
1. Pour milk into small pan and add bay leaves. Press cloves into onion, add to pan and bring milk to a boil. Remove pan from heat and set aside.
2. Strain milk into jug and rinse the pan. Melt butter in the pan over medium heat and stir in the flour. Stir for 1 minute, then gradually add the milk stirring constantly. Cook the sauce, stirring constantly, for 3 minutes then add the cream and bring to a boil.
3. Remove the pan from the heat and season the sauce to taste with nutmeg, salt and pepper.
