8 oz clarified unsalted butter
8 oz bread flour
4 qt milk
1 onion
1 clove
1 bay leaf
salt
freshly grated nutmeg
white pepper
4 oz prepared mustard
heat butter in a large skillet, over a low flame
add the flour and whisk to make a white roux
remove from heat and allow to cool slightly
in a saucepan, scald the milk slightly
gradually beat the scalded milk into the roux
heat and stir to a boil and reduce heat to a simmer
impale the bay leaf to the onion with the clove
add to the sauce
simmer for 15-30 minutes, stirring often
stir in prepared mustard
add hot milk as needed to adjust the consistency
season very lightly with salt, nutmeg, and white pepper strain through a
chinois
top with melted butter to keep a skin from forming
keep warm in a bain marie or cool quickly in ice or a vented water bath
and chill
serve warm
