Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  clarified unsalted butter
  8             ounces  bread flour
  4             quarts  milk
  1                     onion
  1                     clove
  1                     bay leaf
                        kosher salt
                        nutmeg
                        white pepper
  8             ounces  heavy cream

Preparation:

heat butter in a large skillet, over a low flame add the flour and whisk to make a white roux remove from heat to cool slightly scald the milk in a saucepan, over a medium flame remove from heat gradually beat the scalded milk into the roux place over a medium flame heat and stir to a boil, reduce flame to maintain a simmer impale the bay leaf to the onion with the clove add to the sauce simmer for 15-30 minutes, stirring often add hot cream 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 serve hot or warm

Nutritional Information:

81 Calories (kcal); 4g Total Fat; (48% calories from fat); 3g Protein; 7g Carbohydrate; 17mg Cholesterol; 40mg Sodium