Bechamel Sauce

• porce: 1 gallon

Ingredience

8 ounces of flour

8 ounces of butter

1 gallon whole milk

Salt and white pepper to taste

1 teaspoon nutmeg

1/2 onion PK

2 cloves

2 Bayleaf

Pokyny

Melt butter add flour to make a roux.

Warm 1 gallon whole milk in a pot and bring to a summer with an onion bay leaves and cloves. Add nutmeg, bring to a simmer whisk and roux and bring to a low boil, lower to heat and allow to thicken to remove roux starches season with white pepper and salt to taste