Béchemel sauce

Ingredients

• 500ml whole milk
• 1 onion, halved
• 1 bay leaf
• 2 cloves
• 50g butter
• 50g plain flour

Method

1. Bring the milk to a boil in a small saucepan with the onion, bay leaf and loves. Turn off the heat and leave to infuse for 20 minutes.
2. Melt the butter and add the plain flour. Stir until a paste forms and continue cooking for two minutes.
3. Remove and disard the onion, bay leaf and cloves from teh milk.
4. Gradually add the milk to the roux, stirring continually until you get a smooth sauce.
5. Keep stirring for 5-10 minutes until the sauce has thickened.
6. Season to taste.