Velvety Bechamel Sauce

1. Form a classic onion pique first. Lay bay leaves across open face of onion half. Secure them in place with cloves by sticking cloves through bay leaves into onion. Set aside.
2. In a saucepan, combine butter and flour. Heat over medium high heat and whisk together until mixture is smooth, to make a base roux. Flour should be completely cooked off and mixture should be golden, which will take about 2 minutes. While continuing to whisk, slowly pour in milk until there is a smooth sauce. Add onion pique, salt and nutmeg.
3. Let bechamel sauce come to a gentle bubble, then reduce heat to low. Allow to cook and thicken for 20 minutes, stirring often to keep it as smooth as possible. When sauce is done, pour through a fine mesh strainer into a heat proof bowl to make it even more smooth and luscious.
4. This will keep for a day sealed in refrigerator if you would like to make it ahead. Use it in lasagna, mac and cheese sauce (just remove onion pique and whisk in your favorite cheeses for an incredible sauce. Skip the straining step.), and anything else your heart desires!