Béchamel Sauce

Instructions

1. Prepare the roux
   In a medium saucepan, melt the butter over medium-low heat. Add the flour and whisk continuously for 2-3 minutes until smooth and the mixture turns slightly golden, but doesn't brown.
2. Add the milk
   Gradually add the warm milk to the roux, whisking constantly to prevent lumps from forming. If using, add the bay leaf and onion studded with cloves.
3. Simmer the sauce
   Bring the mixture to a gentle simmer, then reduce heat to low. Cook for about 10 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.
4. Season and finish
   Remove from heat. Discard the bay leaf and onion if used. Add the nutmeg, salt, and white pepper. Whisk until smooth. If the sauce is too thick, whisk in a little more warm milk until you reach your desired consistency.