BASIC BECHAMEL SAUCE Recipe

1. Place the milk in a heavy saucepan and heat until scalded.
2. Heat the clarified butter in a heavy, 2-quart saucepan over medium heat. Whisk in the flour (to a paste consistency) and cook, stirring constantly, for 2 to 3 minutes, until the roux bubbles and begins to color slightly. This is called a light roux.
3. Very gradually, stir in the scalded milk, whisking continuously until smooth.
4. Bring to a boil over medium heat. Then reduce heat and begin to simmer sauce.
5. Meanwhile, slice the onion in half lengthwise. Using only half the onion, pierce a whole clove through a bay leaf and then attach it to one side of the onion. Repeat with the two remaining cloves and bay leaves, attaching them around the edges of the onion The onion will be used to flavor the sauce.
6. Place the studded onion in the sauce and simmer, uncovered, for 15 to 20 minutes, stirring occasionally.
7. Remove and discard studded onion Adjust the consistency of the sauce with additional hot milk, If necessary. Season to taste with salt, white pepper and freshly ground nutmeg.
8. Strain the sauce through a fine strainer or china cap lined with cheesecloth.
9. Set over a double boiler filled with warm water until ready to serve. If not using immediately, dab the top of the sauce with some butter to prevent a skin from forming.