Bechamel Sauce

25g unsalted butter
25g plain flour
500ml milk
2 cloves
2 bay leaves
small onion
salt and pepper
pinch nutmeg
pinch of cayenne pepper

Method:

Melt the unsalted butter over a low heat then add the flour, combine to make a roux. Stir for about two minutes, then let the mixture cool for about five minutes.

Chop the onion finely then in a large saucepan place onion, milk, cloves, bay leaves, nutmeg and cayenne, combine and season. Bring the mixture to the point where it is almost boiling add the roux mixture and continue to whisk.

Ingredients from:

• Over the Moon Milk
• Pure Blends
• Envy Horticulture