White Sauce

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Ingredients 

• 1 1/2 tablespoons refined flour
• 2 tablespoons butter
• 1 bay leaf
• 1 medium onion, peeled
• 2 cloves
• 1 1/2 cups milk
• Salt to taste
• 1/4 teaspoon white pepper powder
• A pinch of nutmeg powder

Method

1. Melt one and half tablespoons of butter in a thick-bottomed pan. Add the flour, stir and cook the roux (butter-flour mixture) over low heat with a wooden spoon.
2. When it gets the sandy texture remove from the heat and cool. Wrap a bay leaf around the onion, fixing it with cloves at two ends. Add the studded onion to the milk and bring it a boil.
3. When the milk boils, remove the onion and discard. Pour the boiling milk into the cold roux stirring continuously to avoid lumps. Simmer gently for two minutes. Add salt, pepper powder and nutmeg. Melt the remaining butter and layer the top of the sauce with it to avoid formation of skin.