BECHAMEL SAUCE
Ingredients
15g butter,
15g flour,
225ml milk,
1/2 onion, peeled but not cut,
1ml black peppercorns,
blade of mace,
2 cloves,
1 small bay leaf.
Method
Stud the onion with the cloves.
Place in a small pan with the peppercorns and mace, add the milk.
Heat until just below boiling, leave to stand to infuse the milk, approx 10 mins.
The longer the milk is left, the stronger the flavour will be.
Continue as for white sauce