Béchamel Sauce

Method

1. Stud the onion half with the cloves and place in a saucepan with the milk and bay leaf. Heat gently until just simmering, then remove from the heat and leave to infuse for 10 minutes. This step adds a subtle depth of flavour.
2. In a separate, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly with a wooden spoon for 2 minutes to cook out the raw flour taste. The roux should be pale and smooth — do not let it colour.
3. Remove the onion, cloves, and bay leaf from the infused milk. Gradually add the warm milk to the roux, a little at a time (about 100ml at first), stirring constantly with a whisk. Wait until each addition is fully absorbed before adding more.
4. Once all the milk is incorporated, bring the sauce to a gentle simmer. Cook for 10 minutes, stirring frequently, until the sauce is smooth and thick enough to coat the back of a spoon.
5. Season with salt, white pepper, and a generous pinch of freshly grated nutmeg. For an ultra-smooth finish, strain through a fine sieve into a clean bowl. Use immediately or cover the surface with cling film to prevent a skin forming.