Béchamel Sauce
Ingredients:
300 ml milk
300 ml light cream
55 g butter
40 g all-purpose flour
3 cloves
2 bay leaves
1 onion
1/4 tsp nutmeg
Salt and pepper
Preparing:
Pour the milk into a pan with the bay leaves.
Press cloves into the onion, add to the milk and bring to the boil.
Remove from heat and set aside.
Strain the milk into a pitcher and rinse the pan.
Melt the butter in the pan, stir in the flour and cook for 1 minute.
Remove from heat and gradually pour in the milk, stirring constantly.
Cook the sauce for 3 minutes, stirring, then pour in the cream and bring to the boil.
Remove from heat and season with nutmeg, salt and pepper.
