INGREDIENTS:
3 tbsp butter
2 1/2 tbsp flour
1 quart milk
1 bay leaf
5 peppercorns
2 thyme stalks
salt to taste
freshly ground pepper
freshly grated nutmeg
1 egg yolk, if desired

HOW TO MAKE:
1. Melt the butter, add the flour and cook lightly. Gradually add the milk to the roux and stir until smooth.
2. Add the bay leaf, crushed peppercorn and thyme stalks and let simmer in a covered pot over low heat for 10 minutes.
3. Strain the sauce through a strainer and season with salt, pepper and nutmeg.
4. Finally, add the yolks to the moderately hot (not boiling) sauce.

TIPS:
To make the bechamel sauce especially spicy, cook 2 oz bacon and 1 chopped onion in the butter. Add flour, milk and spices, cook then strain.