Bechamel (white sauce)

Ingredients:

• onion  - 1
• whole cloves  - 4
• milk  - 1L
• margarine  -100g
• flour  - 100g

Equipment:

• pot
• balloon whisk
• wooden spoon
• conical srainer
• sauce pan

Method:

1. melt margarine or butter in a thick bottomed pan 
2. add flour in
3. cook and keep stiring and it will form a ball (roux)
4. remove of heat to cool the roux
5. gradually add the the warmed milk and stir until smooth
6. ad your onion to simmer for 30 min
7. remove onion and pass through a conical srainer
8. and place into a bowl to store