Bechamel sauce

Ingredients;

Onion                 1
Flower                100g
Butter                  100g
Clover whole       5
Salt                      5mg
Pepper                 5mg
Milk                     1.5L

Equipment:

Chronicle strainer
French whisk
Pairing knife
Measuring jug
Pot
Sauce pan
Mixing bowl
Solid basting spoon

Directions;

1) Melt 100g butter in sauce pan.
2) Add flower gradually and whisk well.
3) Allow to cool.
4) Peel and stud whole onion with clove.
5) Boil milk in a pot and add studded onion.
6) Heat on low and simmer milk until warm.
7) Remove onion and add hot milk to cold roux(Roux is butter and flower mixture.)
8) Mix well and pass through sieve.
9) Serve while hot.