Basic béchamel sauce

Directions

1. In a saucepan, melt the butter over low to medium heat. ⏱ ≈ 7 min
2. Add the flour and mix until a dough forms. ≈ 4 min
3. Cook the roux over low heat for 3 to 5 minutes, but do not let it brown. ⏱ 5 min
4. This step is necessary to remove the floury taste. ≈ 3 min
5. In a separate saucepan, begin heating the milk. ⏱ ≈ 10 min
6. Peel the onion, but do not chop it. ≈ 8 min
7. Add the onion and bay leaf to the pot with the milk. ≈ 3 min
8. Continue to stir until the milk reaches a temperature of 80 °C. ≈ 4 min
9. Avoid letting the milk stick to the bottom of the pot and burn. ≈ 3 min
10. Remove the onion and the bay leaf. ≈ 3 min
11. Gradually add the warm milk to the cooked roux. ≈ 3 min
12. Add salt and pepper to taste. ≈ 3 min
13. Mix and cook for 15 minutes, until the sauce thickens. ⏱ 15 min
14. There should be no lumps. ≈ 3 min