Béchamel Sauce

Ingredients

1.	Stick the bay leaf to the onion using the clove. Place in a saucepan with the milk and bring to a gentle simmer for 5 minutes. Allow to cool and infuse.
2.	Strain the milk into a jug and place to one side
3.	In the same pan, melt the butter, and sprinkle in the flour. Using a whisk keep stirring for a few minutes to cook the flour
4.	Take the roux off the heat, and add a third of the milk stirring the mixture until no lumps remain
5.	Repeat for the other two thirds of milk
6.	Once the milk is fully incorporated, place back on the heat and simmer for 5 minutes stirring so as not form any lumps
7.	Once the mixture has thickened and is smooth and glossy, take off the heat and season taste with salt and white pepper