This is the very basic white sauce were first you do the roux in which is equal amount of butter and flour then very patiently start adding the warm milk slowly slow 3 ladles at a time, if you are patient enough you end up with a beautifully white sauce, then we finish it up with some nutmeg and seasoning for extra flavors

Ingredients

Makes 1 litre

• 1 litre milk
• 100g of butter
• 100g of flour
• 1 medium onion
• 1 bayleaf
• 2 cloves
• 5g of nutmeg
• seasoning

Method

1. do the studded onion by peel then cut the onion in half then put bayleaf with cloves and stick it in the milk
2. warm the milk with the studded onion
3. in a separate pot melt the butter then add the flour and combine to get a nice roux set aside to cool
4. once the roux cooled down put it in a new pot large enough to accommodate 2 liters of milk
5. then start adding the milk to the roux 2 ladles at a time a stirring all the time until at the beginning will start coming to a bigger roux
6. keep doing this until finish all milk then add nutmeg
7. simmer for about 15 minutes then remove the studded onion and you can pass trough a strainer if you like

Please note: while doing the white sauce keep touching the sides of the bottom of the pot