BéchamelSauce

Yield:     10 Liters

Ingredients:

600         g              Butter

800         g              Flour

10           Liter       Milk

300         g              Onion, studded with 12 pcs cloves

3              pcs         Bay Leaf, dry

Salt & white groundpepper, to taste

Method of Preparation:

• Melt the butter in a medium heated saucepan.
• Remove the saucepan from the heat and add all the sifted flour at once. Mix well.
• Cook the flour with butter over very low heat,approximately 2minutes.
• Before adding liquid, allow the roux to cool.
• Scald the milk and pour it over the roux. Stir or whisk vigorously until smooth.
• Add the bay leaf, onion studded with cloves and adjust the seasoning to taste.
• Simmer for at least 30 minutes. Add more hot milk if necessary.
• Strain trough a cheesecloth or chinoise.