Bechamel Sauce

Béchamel Sauce (1 litre)

Ingredients

Milk (infused)                      1 litre

Butter                                   100 gm

Refined flour                        100 gm

Salt                                          5gms

Nutmeg (optional)                (To flavour)

FOR CLOUTE

Onions                                ½ no

Bay leaf                               1 no

Cloves                                 2 no               

Method

Infuse the milk by simmering with the cloute (studded onion) for 15 to 20 minutes. Cool slightly. Melt the butter and refined flour and make a white roux. Cool slightly. Add the infused milk gradually to the roux beating constantly. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer and allow it cook for some time. Adjust the consistency with more hot milk, if necessary. Season very lightly with salt, strain the sauce, cover or spread melted butter on surface to prevent skin formation. Keep hot in Bain Marie or cold and refrigerate for later use.

(Plz write the History of this from the La Rousse Gastronomique)