• 2 ¼ cups milk
  • 1 onion piqué
  • 4 tablespoons butter
  • ⅓ cup all-purpose flour
  • Salt
  • Black pepper
  • Nutmeg


  1. Pour the milk in a saucepan, add the onion piqué and cook it in medium heat until it boils.
  2. Remove the onion from the milk and reserve it.
  3. Melt the butter in a pan and combine the all-purpose flour.
  4. Stir it continuously so that the flour cooks evenly.
  5. Cook it for 4 minutes in order to obtain a white roux.
  6. Little by little, add the warm milk, always mixing it well with a balloon whisk.
  7. Let it cook for approximately 3 minutes.
  8. When the sauce becomes consistent, turn off the heat and season it with salt, black pepper and nutmeg.