Not just beschamel sauce - the BEST-amel sauce!
1 bay leaf
3 dried cloves
Using the dried cloves, stick the bay leaf to the external part of the onion.
This is a French technique, widely used to prepare broths, soups and sauces. Its function is to flavor the dishes without giving them any extra color. You can do it with an entire onion or just half of it, depending on the flavor intensity you want.
2 ¼ cups milk
1 onion piqué
4 tablespoons butter
⅓ cup all-purpose flour
Pour the milk in a saucepan, add the onion piqué and cook it in medium heat until it boils.
Remove the onion from the milk and reserve it.
Melt the butter in a pan and combine the all-purpose flour.
Stir it continuously so that the flour cooks evenly.
Cook it for 4 minutes in order to obtain a white roux.
Little by little, add the warm milk, always mixing it well with a balloon whisk.
Let it cook for approximately 3 minutes.
When the sauce becomes consistent, turn off the heat and season it with salt, black pepper and nutmeg.