Bechamel Sauce

500 gm         Fresh milk
1                   Leaves Dried bay leaf
50 gm           Holland onion
3 nos            Whole white clove
 pinch           Salt 


 pinch           Nutmet


 pinch           White pepper powder


Roux 




Preparation and cooking method 
1.  Prepare a saucepan, add in fresh milk follow by dried bayleaf,Holland onion and whole white  clove.
2.  Use ladles to stir and adding roux which is clarified mix with bread flour,heat until boil
3.  Add seasoning to taste, strain the sauce through a china cap