From The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, which my mother used regularly, and which was one of my first cookbooks as a young adult.
Makes 1 cup
Melt over low heat: 2 tablespoons butter Add and blend over low heat for 3 to 5 minutes: 1-1/2 to 2 tablespoons flour Stir in slowly: 1 cup milk For better consistency, you may scald the milk beforehand; but be sure—to avoid lumping—that the roux is cool when you add it. Add: 1 small onion studded with 2 or 3 whole cloves ½ small bay leaf Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350 degree oven for 20 minutes to cook slowly. Strain the sauce. Season to taste Add: A grating of nutmeg and serve. For creamed dishes, use about one-half as much as solids.
This basic recipe is the foundation for many variations including cheese sauce and florentine sauce.
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