500 ml Milk, Infused and Warmed
60 g Butter, Salted (Or Oil for a Vegan Option)
60 g Milk, Flour
1 Studded Onion (Insert 6 Cloves + 1 Bay Leaf)
10 Peppercorns, Black
7 ml Salt
Nut of Butter
Nutmeg, Freshly Grated
For the Infused Milk:
Add the Studded Onion to the Milk and infuse on low heat for 10 minutes. Do not boil. Strain and set aside.
For the White Roux:
Melt the Butter, remove from the heat and add the Flour. Add bits of Milk while stirring until smooth and the Roux is incorporated. Cook while stirring constantly. Simmer for 10 minutes. Adjust the seasoning, add a nut of Butter, freshly grated nutmeg and my personal preference, Ground Black Pepper. To make a thick sauce, use 100g of Flour and Butter Ratio.