White Sauce 1 or Bechamel Sauce
1 Cup

Very basic: used not only for creaming foods like vegetab les and fish but as a base for many other sauces. Melt over low heat:
2 tablespoons butter
For a delicate flavor, even commercial establishments have found no substitute for butter. Add and bland over low heat for 3 to 5 miknutes:
1 ½ to 2 tablespoons flour
Stir in slowly:
1 cup milk
For better consistency, you may scald the milk beforehand; but be sure-to avoid lumping-that the roux is cool when you add it. Add:
1 small onion studded with 2 or 3 whole cloves garlic
½ small bay leaf
Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350 degrees oven for 20 minutes to cook slowly. The oven interval also saves your time and hands for other kitchen jobs. Strain the sauce.
Season to taste
Add:
A grating of nutmeg
And serve. For creamed dishes, use about one-half as much sauce as solids.