A Bechamel RecipePrintable Recipe
1 cup milk, scalded with a slice of onion, a bay leaf, a pinch of nutmeg, a couple of cloves, salt & pepper
Set aside so the flavors can mingle for 10-15 minutes
Make a roux of 1 1/2 Tablespoons of flour and 1 1/2 Tablespoons melted butter (heat until foaming)
When milk mixture is slightly cool, strain in the milk mixture and simmer, whisking for about 5 minutes.
For a thinner sauce, use 1 Tablespoon each flour and butter.
Use it in Macaroni & Cheese or any one of hundreds of uses for White Sauce. Or add parmesan and and a little tomato flesh for a nice pasta sauce.
And a bonus: my favorite Pate Sucre recipe (sweet tart dough - print it!).
And Viva la France!