1. Heat butter, add flour to make a roux.

2. Scald milk, gradually add to roux, whisking steadily.

3. Bring to a boil, stirring, reduce heat to a simmer.

4. cut onion in half, make a slice in each half, insert a bay leaf in each half. Stick 2 cloves in each half. Add to sauce & simmer for 20 minutes, keep stirring, if too thick add more milk.

5. Season lightly. Spices should not dominate sauce.

5. remove clove & bay leaf from onion, puree sauce.

6. strain through cheesecloth or a semi - fime mesh colander. This is a thick sauce.