Béchamel

• 1 small yellow onion, peeled
• 1 small carrot, peeled
• ⅓ celery rib

Cut the vegetables into a salpicon. Heat the butter in a large saucepan over medium heat until the foam subsides. Add the vegetables and sauté until the onions are translucent. Off the heat, stir in the flour, then cook 5 to 7 minutes (10 to 12 for the larger recipe), stirring occasionally. Off the heat, gradually whisk in the scalded milk. Bring bac