Bechamel - Basic White Sauce - cooking recipe

Ingredients

2 cups milk
1 slice onion, large
1 bay leaf
1/2 teaspoon peppercorn
3 tablespoons unsalted butter
3 tablespoons flour
1 pinch nutmeg
salt
white pepper

Preparation

Scald the milk with the onion, bay leaf and peppercorns.
Cover and let infuse off heat for 10-15 minutes.
In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
Off heat, strain in the hot milk.
Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
NOTE: This make what is called a \"MEDIUM\" Bechamel.
For a \"THIN\" Bechamel use 2 tbs. butter and 2 tbs. flour.
For a \"THICK\" Bechamel use 4 tbs. butter and 4 tbs. flour.