Ingredients

4tablespoons butter
6 tablespoons plain white flour
2 cups milk
2 bay leaves
freshly grated nutmeg
salt and pepper to taste

2 parsley sprigs for decoration

Method

Melt the butter for the bechamel in a heavy saucepan over medium heat. Add the flour and cook until just golden, stirring constantly to ensure a smooth blend.

Pour in half the milk, stirring vigorously until smooth, then stir in the remaining milk. Add the bay leaves.

Season with salt, pepper and nutmeg to taste. Reduce heat to medium low, cover and simmer gently for about 5-10 minutes, stirring occasionally. Make sure that the sauce consistency is neither too thick nor too liquid.