Herb Béchamel Sauce

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Ingredients

• 2½ cups milk
• 1 tbsp chopped onion or leek
• herbs
  • 1 tbsp bay leaf
  • 6 ea pepper corns
  • 4 branches thyme, or a generous pinch dried
  • 1 ea small branch marjoram
  • 2 tbsp parsely, coarsely chopped
• 1 tbsp butter
• 1 tbsp flour
• ½ cup heavy cream
• salt

Preparation

1. Combine milk, onion, herbs in a saucepan and slowly bring to a boil. Simmer as low as possible 20'. Let cool then strain. There should be about 2 cups.
2. Melt the butter and stir in the flour. Cook over medium-low heat about 1 minute while stirring.
3. Whisk in warm milk all at once and stir in the cream. Season with salt.