BECHAMEL SAUCE

Ingredients 

Milk                                           500ml

White Roux                                100ml

Chopped Onion                          20gm

Nutmeg Powder                          to taste

Onion pique                                1 nos

Salt & Pepper                             to taste

Butter                                         30gm 

Technique of Preparation

1. Sweat the minced onion in small amount of butter until the onion is translucent. 
2. Add the milk, onion pique. Bring the milk to a simmer.
3. Incorporate the roux, whisking well to remove all lumps. 
4. Bring to a full boil, reduce the heat to a simmer. 
5. Pull the pot slightly off the center of the heat source to encourage any impurities and fat to collect at one side of the pot. 
6.  Skim as necessary throughout preparation.
7. Stir frequently, as scorching is real concern in the preparation of bechamel. 
8. Simmer for a minimum of 30 minutes. 
9. Add grated nutmeg, salt and pepper to taste. 
10. Strain the sauce through a chinois.

(source; al, M. S. (2012). Culinary Arts 1. Kuala Lumpur: UiTM Press, UiTM 2010.)