Béchamel / White sauce			No. of Portions	1 lt
Ingredients	QTY	Unit
Milk	1	Lt
Butter	100	Gm
Refined flour	100	Gm
For ‘cloute’:
Onion (30 gm)	½	No.
Bay leaf	1	No.
Mace (2 gm)	1	Piece
Peppercorns (2gm)	4	No.
Cloves	1	No.
Salt (to taste)	5	Gm

                                                                                               

Method:

1.	To infuse milk: stud the onion with the other ingredients to make a cloute. Add it to the milk and simmer for 15-20 minutes. Milk should be now approximately 800ml. Cool it slightly.
2.	Melt butter in another pan. Add refined flour and make a white roux. Cool slightly and add the infused milk.
3.	Whisk well to remove lumps if any.
4.	Bring the mixture to a boil stirring constantly and simmer. Allow to cook for some more time.
5.	Adjust the consistency with more milk if necessary. Season lightly with salt. Strain and keep covered to prevent skin-formation.