To prepare the béchamel sauce, take 40 grams of butter, 1 liter of hot milk, salt, black pepper, ½ teaspoon nutmeg 1 onion bulb, 5 kidney cloves, parsley, ½ bay leaf 1 sprig of thyme and 6 tablespoons flour.
Melt butter in a saucepan with a thick bottom. Then add the flour to it, which must be pre-sifted. This mixture is necessary to fry over low heat, stirring constantly. Make sure that there are no lumps, and the color of the content. The flour should be a light yellow color.
Remove the pan from the heat and cool. Can shift the flour mixture in a separate bowl. Once it has cooled down, take the pan back and reload the resulting framework, add the milk. Thoroughly mix the contents, whisk whisk and put it on a slow fire.
Onions clean from the husk. Take the cloves and insert it into the cleared onion, and then lower in the resulting milk-butter sauce. The resulting structure should boil for half an hour on low heat, stirring occasionally with wooden spatula.
In the sauce, add the spices and herbs, tied with thread. When the dish comes to ready, remove the onion and strain it through a sieve or cheesecloth into a separate container. For this purpose, you can use a separate pan, and a large bowl. Separately, melt a piece of butter and pour the contents it is necessary to prevent the formation of a crust on the surface.
The sauce is ready when it begins dripping from a spoon large drops. Cool and serve it to various dishes as gravy, or use as a basis for the preparation of other sauces.