Bechamel Sauce

Bechamel is a white sauce. Considered to be the mother of French Cuisine. This takes a different twist, other than the butter, flour and milk. If you are new to making sauces and you try this sauce you will become a pro in no time. There are so many variations to a white sauce and this is one of them!!

1 1/4 cups milk
2 bay leaves
3 cloves
1 small onion
1/4 cup butter plus extra for greasing
6 T flour (all purpose)
1/4 cup light cream
large pinch grated nutmeg
salt and pepper

1. Pour the milk into a small sauce pan and add the bay leaves. Press the cloves into the onion, add to the pan and bring the milk to a boil. Remove from the heat immediately and set aside to cool. Do not take out the onion or bay leaves.

2. Strain the milk into a pitcher and rinse the saucepan. Melt the butter in the sauce pan and stir in the flour, whisk it well  to avoid lumps. Gradually pour in the milk, stirring constantly. Cook the sauce for 3 minutes, then pour in the cream and bring to a boil. Remove from the heat and season with the nutmeg, salt and pepper.