Infuse the milk: Stud the onion with the bay leaf and cloves. Bring the milk to a boil with the studded onion, then remove from heat and let it steep for 10 minutes. Remove the onion afterwards.
The Roux: Melt the butter in a saucepan. Add the spelt micro-flour while stirring constantly with a whisk and sauté briefly (do not brown).
Thicken: Gradually pour in the infused milk while stirring continuously to avoid lumps. Bring to a boil and simmer over mild heat for 10–15 minutes, stirring occasionally.
Season: Season the sauce to taste with salt, pepper, and freshly grated nutmeg.
Infuse the milk: Stud the onion with the bay leaf and cloves. Bring the milk to a boil with the studded onion, then remove from heat and let it steep for 10 minutes. Remove the onion afterwards.
The Roux: Melt the butter in a saucepan. Add the spelt micro-flour while stirring constantly with a whisk and sauté briefly (do not brown).
Thicken: Gradually pour in the infused milk while stirring continuously to avoid lumps. Bring to a boil and simmer over mild heat for 10–15 minutes, stirring occasionally.
Season: Season the sauce to taste with salt, pepper, and freshly grated nutmeg.
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