Let's Cook with Meg and Ted
|1||small onion, peeled and studded with 6 cloves|
|salt and pepper|
|freshly grated nutmeg|
Slowly bring the milk to the boil with the bay leaf and the onion. Slowly, because you want to infuse the milk with the bay and onion flavours. Strain and reserve the milk.
Melt the butter in another pan (which must be big enough to later hold the milk), then add the flour. Stir in to make a roux by cooking over a medium heat, stirring continuously with a wooden spoon for 10 minutes.
Slowly start to add the strained milk. Stir well to avoid lumps. When all the milk has been added, and has been absorbed by the flour, cook for 20 minutes until thick and creamy. Season with salt, pepper and nutmeg.
From Alastair Little's Italian Kitchen.