Basic Béchamel Sauce With Lots Of Flavour - cooking recipe

Ingredients

500 ml milk (low-fat works fine)
1/2 onion, peeled
5 black peppercorns
1 laurel leaf
30 g butter
30 g flour
salt and pepper
nutmeg

Preparation

In a saucepan combine milk, onion, peppercorns and laurel leaf. Bring to a boil, then take off the heat and let steep for 20 minutes.
Strain milk through a sieve. If using this sauce in my pasta gratin recipe, keep the onion, if not discard onion with the laurel leaf and peppercorns.
In a second saucepan melt the butter over medium heat. Add the flour and whisk in using a wire whisk. Let colour for 1 minute whisking continuously.
Slowly add the 1/3 of the milk whisking it in so that no lumps form. When sauce looks thickened, add another 1/3 of the milk. Keep whisking and finally add the last third.
Bring to a boil and let simmer for 15 minutes. Season with salt and pepper to taste and a good pinch of nutmeg.
If you dont use the sauce right away, cover it so that the milk doesnt form a skin on top.