Bechamel

50	g	Butter
50	g	Flour
600	ml	Milk
2		Bay leaves
		freshly ground nutmeg, pepper and salt

1. Step

   Bring milk and bay leaves slowly to a boil and then remove from the heat and set aside.

2. Step

   Heat butter in a saucepan and melt it. Add the flour and stir for one minute while making sure that the flour does not brown.

3. Step

   Remove the bay leaves from the milk and add the milk to the saucepan in small batches and always whisk well in order to prevent lumps from forming.

4. Step

   Season with freshly ground nutmeg, pepper and salt

5. Step

   To prevent the sauce from forming a skin on the surface, tightly cover the sauce (after transferring it to a cooler container) with plastic wrap.