Béchamel sauce
100g margarine/oil/butter
100g flour
1L milk
1 onion
1 pot
1 French whisk
1 chef’s knife
1 green cutting board
2 bain-marie inserts
Melt the butter in a thick bottom pan
Add flour and mix
Cook for a few minutes over gentle heat without coloring till you can make a ball form
Remove from heat to cool the roux
Gradually add the warmed milk and stir until smooth
Add onion, studded with cloves
Allow to simmer for 30 minutes
Remove onion, pass through a conical strainer
Cover with cling wrap
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