3 parts Flour to 2 pts clarified butter by weight (12 oz flour, 8 oz melted butter by weight)
In saucepan over medium to low heat, mix flour and butter until it resembles wet sand. Should not have much color to mixture. Will smell like almonds when done. Remove from heat and measure out 8 oz of roux for this sauce mixture. Store remainder of roux in the refrigerator.
2 Qts Milk
1 Med Onion – whole
8 – 10 Whole Cloves
1 each Bay leaf
TT Salt & Pepper
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