Bechamel

Ingredients

• 0.5 yellow onion
• 2 whole cloves
• 1 bay leaf
• 2 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 0.5 tsp fine sea salt
• 0.25 tsp white pepper
• 0.125 tsp nutmeg – freshly grated

Instructions

1. Halve the yellow onion; pin the bay leaf to one cut face with the whole cloves to make an onion clouté.
2. Put the whole milk in a medium saucepan with the onion clouté. Heat over medium until steaming with small bubbles at the edge, 3–5 minutes; remove from heat, cover, and steep 10 minutes. Discard the aromatics and keep the liquid hot.
3. In a separate saucepan, melt the unsalted butter over medium-low heat. Sprinkle in the all-purpose flour and cook, whisking constantly, until foamy and no longer raw-smelling but not browned, 2–3 minutes.
4. While whisking, gradually ladle in the hot infused liquid, a little at a time, whisking smooth after each addition. Bring to a gentle simmer; cook, stirring often, until velvety and it coats the back of a spoon, 8–10 minutes.
5. Season with the fine sea salt, white pepper, and nutmeg. If desired, strain through a fine-mesh sieve for an ultra-smooth sauce. Use warm, or press plastic wrap directly on the surface to prevent a skin as it cools.