Step 1

Add the milk to a medium saucepan over medium heat. Heat the milk until it starts to steam. It shouldn't boil or simmer at all! Give it a couple of stirs to prevent a skin from forming on the top. Set the warm milk aside.

Step 2

In another medium saucepan, add the butter over medium heat. Melt it completely.

Step 3

Once melted, remove it from the heat. Then, shoot in the AP flour and whisk it vigorously. You should have very coarse breadcrumb-like granules. It can also turn into a paste.

Step 4

Once you have a uniform butter-flour mixture, add a tablespoon of warm milk. Whisk it in very well, making sure to get the edges of the pan as well.

Step 5

After the milk has been thoroughly whisked in, add a little bit more. Keep repeating this process. Don't add more milk until the previous addition is completely incorporated.

Step 6

When all of the milk has been whisked in, place the saucepan back onto the heat.

Step 7

Bring the mixture to a rolling boil over medium heat. Then, reduce the heat and allow the cream sauce base to simmer for about 5 minutes.

Step 8

If you are happy with the consistency, season the sauce with sea salt and black pepper.

Step 9

To start, place the whole milk in a medium saucepan over medium heat. Separate the onion petals and add them to the milk. Also, add the bay leaf.

Step 10

Heat the milk until it just starts to steam. Stir it slowly to prevent a skin from forming on the milk's surface. Do not allow the milk to boil.

Step 11

Once it starts steaming, remove it from the heat. Cover the pot with a lid or sheet of plastic wrap. if you use the wrap, poke some holes to allow the steam to escape. Set the milk aside to cool for about 10 minutes.

Step 12

Once your milk has been infused, strain the onion petals and bay leaf from the milk.

Step 13

In a separate saucepan, melt the butter completely.

Step 14

Once the butter has melted, remove it from the heat. Add the flour and whisk until you have a uniform lump-free paste.

Step 15

Still working off the heat, slowly incorporate the milk in small batches. Use the same technique as in recipe 1.

Step 16

Place the lump-free sauce base back on medium heat. Bring the sauce to a boil while whisking constantly.

Step 17

Then, you can reduce it to simmer for 5 minutes, still while stirring.

Step 18

If you are happy with the consistency, whisk in the ground nutmeg. Then, season your homemade Hello Fresh cream sauce base with sea salt and black pepper to taste.

Step 19

Heat the milk in a saucepan until it starts to steam. Set the warm milk aside.

Step 20

In a separate saucepan, add the butter over medium heat and leave it to melt.

Step 21

Remove the melted butter from the heat, add the cornstarch, and whisk the ingredients together until you have a crumbly mixture.

Step 22

Next, slowly add the heated milk into the crumbly roux. Whisk well between additions to remove any lumps.

Step 23

Once all of your milk has been added and you have a lump-free mixture, place the pan back over medium heat.

Step 24

Bring the mixture to a rolling boil over medium heat. Then, reduce the heat and allow the cream sauce base to simmer for about 5 minutes.