Béchamel

 
Primary uses of Béchamel Szuce: vegetable gratins, lasagna, as a base for soufflés

2 ounces butter
3 tablespoons flour
3 cups milk
1/2 yellow onion
3 cloves
1 bay leaf
salt and pepper to taste

Place the milk, onion, cloves and bay leaf into a saucepot, heat over low heat for 15 minutes to allow flavors to invuse.  In another saucepot, melt the butter over low heat.  Whisk in the flour, cooking for 2 or 3 minutes without browning.  Remove the onion and spices from the milk and slowly whisk the warm milk into the roux (the cooked flour and butter mixture).  Simer the sauce gently for 15 minoutes to cook out the floury flavor - don't allow the sauce to stick to the bottom of the pot.  Stir in the cheeses.  Season to taste with salt and white pepper.  (Note - you can make the sauce without infusing the onion and spices.  Make the roux, whisk in the milk, proceed as above.)