Bechamel Sauce

• 1/2 Yellow Onion
• 1 Bay Leaf
• 4 Cloves
• 1 gallon Milk
• 6 oz. Clarified Butter
• 6 oz. All Purpose Flour
• Kosher Salt, to taste
• Ground White Pepper, to taste
• 1/8 tsp. Ground Nutmeg

1. For this recipe you'll be need 2 large saucepan, a fine strainer, a wooden spoon and a whisk.
2. Take you onion half and make a partial slice down the middle, wedge the bay leaf in the center where you have cut. Poke 2 cloves in the onion on each side of the bay leaf.
3. Ina large saucepan, heat your milk with the onion and simmer for 10 minutes. Do not boil.
4. In a different large saucepan, heat the clarified butter but do not allow it to boil. Slowly ad the flour to the butter until you have a roux-like consistency. Combine it completely and cook for 5minutes. Remove from the heat and let it cool somewhat. You have now made a white roux. Aren't you fancy?
5. Remove the onion from the milk. Now be careful as you add the hot milk to the roux. Do this slowly! Whisk constantly as you slowly pour in the milk. The idea is to equalize the temperatures, or temper in the milk. Bring the mixture to a boil then reduce to a simmer. Simmer until you reach an Alfredo sauce-like consistency. Season to your liking with salt, pepper and nutmeg.
6. Strain into desired containers. Serve some immediately over pasta and/or save int he freezer for up to a month.

onion, bay leaf, gallon milk, butter, flour, kosher salt, ground white pepper, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/bechamel-sauce-52889011 (may not work)