Basic Bechamel Sauce

Step 1: In a heavy-bottomed saucepan, bring the milk to a light simmer over a medium heat stirring occasionally and taking care not to let it boil heavily.

Step 2: Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Don't let it turn brown that'll affect the flavor. Add minced onion and the 2 garlic halves. Cook for 2 minutes or until softened again do not allow the butter to brown.

Step 3: Using a wire whisk stir in the flour into the melted butter/onion mixture a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste (this paste is called a roux) Heat the roux for another minute or so to cook off the taste of raw flour.

Step 4: Using a wire whisk, slowly add the hot milk to the roux, whisking vigorously to make sure it's free of lumps.

Step 5: Simmer bechamel for about 20 minutes or until the total volume has reduced by about 20 percent, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. (The result should be smooth and velvety. If it's too thick, whisk in a bit more milk until it's just thick enough to coat the back of a spoon)

Step 6: Season the sauce lightly with white pepper and salt and a pinch of nutmeg. Keep the sauce covered until you use it.