Bechamel Sauce

• 50 gm butter / margarine
• 5 tbs white flour
• 1,000 ml milk
• 2 bay leaves
• 1 medium onion, cut into half
• OR
• 2 pods of garlic, bruised
• 6 black peppercorns
• 4 cloves
• 1/4 tsp freshly ground nutmeg
• a pinch of salt

1. Melt the butter or margarine in a thick bottomed pan over the stove. Add the flour and mix together. Cook this mixture over a gentle heat without colouring it. This mixture is referred to as a blond roux.
2. Add the milk to the roux a little at a time, stirring constantly with a wire whisk, keeping the mixture smooth.
3. When all the milk is added, add the bay leaves, onion / garlic, peppercorns, nutmeg and cloves. Return to the stove, and allow the mixture to simmer for 20 minutes. Add the salt. Strain the sauce through a sieve.

butter, flour, milk, bay leaves, onion, or, garlic, black peppercorns, cloves, ground nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/bechamel-sauce-1273369 (may not work)