Béchamel Sauce

Béchamel Sauce

INGREDIENTS:

For 4 servings (500 ml)

500ml milk

1 onion

1 bay leaf

2 whole cloves

30g butter

30 g flour

Salt and pepper

nutmeg

METHOD :

1 onion with cloves and bay leaf lard. Milk with the studded onion and boil next to the cooking area 10 minutes. Can be drawn. Take onion from the milk.

2. Melt butter in a saucepan. Add flour and sauté briefly stirring with a whisk.

3. milk gradually pour, boil, stirring and low heat 10-15 minutes. Boil. Stir occasionally.

4. Season the béchamel sauce with salt, pepper and freshly grated nutmeg.

5. The sauce should be creamy and plump. Did she lumps, easily pass through a fine sieve or puree with the cutting bar