Bechamel Sauce

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. (Thicker, double each)

What Am I Cooking, 2011