For Onion cloute:

Peel the onion, wrap with bay leaf and secure with cloves.

For Roux:

Heat butter in a sauce pan till frothy foam comes out.

Sprinkle refined flour a little at a time and keep stiring till it get a creamy paste and remove.

For the Sauce:

Boil the milk with onion cloute.

While the milk is simmering, add roux and keep whisking till the roux is mixed with milk.

Once the milk has a saucy consistency, add salt, white pepper powder and nutmeg.

Strain the sauce into a clean bowl and swirl melted butter over the sauce.

Serve with potato preparations like potato wedges, wafers, French fries.