1/2 cup unsalted butter

1/2 cup sifted all purpose flour

2 tsp fine salt

1 tsp cracked white pepper

3 cups whole milk

1/2 tsp freshly grated nutmeg

1 shallot, skin removed and cut in half

1-2 fresh or dry bay leaves

METHOD

In a heavy bottomed saucepan slowly simmer the milk with the cut shallot, nutmeg and bay leaves. Do not bring to a boil, heat over low to warm the milk and infuse with the aromatics.

In a separate saucepan prepare the roux by melting the butter with the flour, salt and pepper over medium heat. Use a whisk to incorporate the flour and butter creating a loose paste. Keep whisking/stirring for 6-8 minutes until the flour taste has cooked out. If your mixture starts to brown lower your heat.

Remove the bay leaves and shallot from the warm milk. Slowly pour the warm milk into the butter/flour mix while whisking, to prevent lumps. Maintain the heat on medium and continue to whisk gently as the sauce begins to thicken about 6-8 minutes. It should be smooth and thickened, put pourable.