White Béchamel sauce - classic

Ingredients:

• 1 cup of milk
• 2 bay leaves
• 2 tbsp (30 g) butter
• 2 tbsp. flour
• A pinch of salt and white pepper
• 2 cloves garlic, crushed

Preparation:

1. In a small saucepan, heat the milk with one bay leaf until it comes to a gentle simmer. Stir to prevent burning. Let it simmer over low heat.
2. Prepare the white roux sauce (Thickener). Melt the butter in a heavy-bottomed saucepan over low heat. As soon as it begins to foam, whisk constantly, and add the flour. Break up any lumps. Cook for 2–3 minutes until the flour softens and the starchy flavor dissipates. Be careful not to let the mixture burn. Remove the thickener from the heat.
3. While whisking thoroughly, gradually add the warm milk. Return the saucepan to the stove and bring to a gentle simmer, continuing to add milk and whisk. Simmer for 5 minutes until the sauce thickens. Add salt, pepper, garlic, and the remaining bay leaf.
4. To prevent the finished sauce from forming a crust as it cools, cover its surface with cling film, placing it directly on the sauce.
   Exit: 2 tbsp.
   
   Serve béchamel with fish, seafood, vegetable and egg dishes.