Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  clarified unsalted butter
  8             ounces  bread flour
  4             quarts  milk
  1                     onion
  1                     clove
  1                     bay leaf
                        salt
                        freshly grated nutmeg
                        white pepper
  4             ounces  prepared mustard

Preparation:

heat butter in a large skillet, over a low flame add the flour and whisk to make a white roux remove from heat and allow to cool slightly in a saucepan, scald the milk slightly gradually beat the scalded milk into the roux heat and stir to a boil and reduce heat to a simmer impale the bay leaf to the onion with the clove add to the sauce simmer for 15-30 minutes, stirring often stir in prepared mustard add hot milk as needed to adjust the consistency 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 or cool quickly in ice or a vented water bath and chill serve warm

Nutritional Information:

67 Calories (kcal); 3g Total Fat; (37% calories from fat); 3g Protein; 7g Carbohydrate; 11mg Cholesterol; 67mg Sodium