Basic Béchamel Sauce

Instructions

1. Warm the Milk: Get the milk warm.
2. Prepare Onion: Stud an onion with cloves to add a different aroma.
3. Make Roux: Mix almost equal parts of butter and flour in a pan over medium heat until it turns golden.
4. Cook Out Flour: Add your flour to the butter and allow that to cook out, turning the heat right down to avoid burning.
5. Add Milk: Gradually add warm milk to the mixture, beating continuously to avoid lumps and achieve a wet sand, frothy, and foamy consistency.
6. Adjust Consistency: Continue to add milk and beat until the sauce reaches the desired consistency.