Bechamel Sauce

Directions

1. 1
   Melt the butter in a heavy 1-quart stainless steel saucepan over medium heat.
2. 2
   Stir in the flour and cook, stirring, for about 5 minutes.
3. 3
   You want to get rid of the floury taste, but the roux should still be light in color.
4. 4
   If it starts to brown, remove it briefly from the heat.
5. 5
   Gradually add the milk, whisking vigorously so that no lumps form.
6. 6
   Add the garlic, onion, black pepper, cloves, bay leaf, and nutmeg.
7. 7
   Reduce the heat to low and simmer, stirring often, for about 20 minutes.
8. 8
   Stir in the Worcestershire sauce, salt, and cayenne pepper.
9. 9
   Remove and discard the bay leaf.
10. 10
    Taste the sauce, and adjust the seasonings with extra salt and cayenne pepper if needed.
11. 11
    Serve warm.