How to make these sauces?

You first have to make a base sauce, then add flavourings to suit each food.

For a white sauce, you want to start with a Béchamel:

Yield: 1 L

1L homogenized milk 50 gr butter 1 onion clouté (see note at bottom) as needed - flour to taste - salt, white pepper, nutmeg

1. Pour milk into a saucepan, add onion clouté and warm on low heat
2. In a separate pan, make a white roux**
3. Add half the milk to the roux, whisking briskly to dissolve, then add remaining milk
4. On low heat, cook out for about 20 minutes
5. Season to taste with salt, pepper and nutmeg
6. If necessary, strain through an etamine (finr strainer) to remove any remaining lumps

Onion Clouté: Make a slit almost through one half of an onion, place a bay leaf in the slit and stud the onion with cloves.

**White Roux: Melt the butter in a saucepan and add the flour, bit by bit, stirring until mixture forms into a ball and pulls away from the sides of the pan. Mixture should look dry but colourless.