Mornay Sauce

Method

1. Pour 180 ml of whole milk into a small saucepan. Push the clove into the slice of onion and add it with the bay leaf. Bring to the barest simmer over medium-low heat, then take off the heat, cover and leave to infuse for 10 minutes.
2. Strain the infused milk through a fine sieve into a jug, discarding the onion, clove and bay, and keep it warm.
3. Melt 12 g of butter in a small heavy-based saucepan over low heat. Scatter in 12 g of plain flour and whisk to a smooth paste, then cook the roux for 2 minutes, stirring constantly, so it smells biscuity but stays pale — a white roux must take no colour.