Sauce Béchamel (Method, step 5)
A fundamental white sauce used in hundreds of recipes. Heat milk gently with peppercorns and a bayleaf until almost boiling. Strain into a jug and discard the peppercorns and bayleaf. Put a large knob of butter into the pan and stir to melt and scrape down the milk residue. When melted, turn off the heat and add a tablespoon of flour, mix thoroughly and turn the heat on and cook gently for a minute. Turn off the heat and add the milk little by little, stirring very vigorously to mix. It will form a very thick paste the first time, getting thinner as you add more milk. Turn the heat back on and bring just to the boil, still stirring, then turn off and add a pinch of salt, a little white pepper, and a little grated nutmeg.