In a small saucepan, pour milk. Stud onion with cloves and add to milk. Simmer over low heat for about 5 minutes.
Meanwhile, in another small saucepan, prepare roux (a cooked mixture of flour and butter). With a whisk, cook flour with butter until melted and just blond.
Remove onion from milk. Pour hot milk into roux and cook, whisking constantly until mixture thickens. Adjust seasoning with salt and pepper (use white pepper for a white béchamel). Add a pinch of nutmeg, if desired.
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