Béchamel sauce

-1l or 4 1/4 cups milk
-1 onion, halved
-1 bayleaf
-2 cloves
-100g / 7 tablespoons butter
-100g / 11 tablespoons flour
-Salt & white pepper

1 - Gently bring the milk to boil in a saucepan with the onion, bayleaf and the cloves. Turn off the heat and let it rest for 30 minutes;

2 - In another sauce pan, melt the butter, then add the flour. Stir until a paste forms (that's called roux), continue cooking for 2 minutes;

3 - Remove the onions, the bayleaf and the cloves out of the milk. Combine gradually the milk with the roux, stirring ad you go. Cook for another 20 minutes in low heat stirring until the sauce thickened. Add the salt, pepper and nutmeg.

An ideal béchamel is a béchamel without lumps and without taste of flour. To avoid lumps stir and to avoid the taste of flour cook for minimum 20 minutes.