Bechamel Sauce

Ingredients:

· ¼ c. flour

· ¼ c. butter

· 3 C. milk

· 1 large onion, split in half

· 10 cloves

· 3 bay leafs

· Salt and Pepper To Taste

Preparation

1. Start by studding the cloves in the onion – 5 on each side. In a heavy bottomed sauce pot, add the three cups of milk and the studded onion and the bay leafs. Bring very slowly to a rolling simmer, let the slow increasing heat bring all of the flavors and oils out of the onion and the clove. After 15-20 minutes or until the milk is near scalding, slowly incorporate the roux and cook on medium low heat until thickened and the starches have released. Strain to remove the onion and spices, and season with salt and pepper.