Error proof your béchamel recipe with the simple addition of Ultra-Sperse. No flour, no problems, and no under-cooked taste in your sauce. You will never roux the day you switched over to Ultra-Sperse.
Place the butter in a shallow pan and heat on medium low heat until melted. The butter will start to brown around 260°F. Do not exceed 310°F as the butter could burn.
Strain well through a fine mesh sieve. There needs to be as few browned milk solids (brown specks) as possible.
Pour the brown butter in a bowl or a silicone mold. Allow it to cool until it is solid.
When you remove it from the mold, there will be browned milk solids that have settled at the bottom. At this point, trim the browned solids to have clarified brown butter.
Measure out 40g (3Tbsp) clarified brown butter. Reserve the rest for later.
Cut the onion into half and leave the stem intact. Peel the onion and clean it. Trim the ends of the onion and cut into quarters. Keep one quarter and reserve the rest of the onion for future use.
Lay the bayleaf on the outside of the onion and pierce it with your clove. The bayleaf should be stuck to the outside of the onion with the piece of the clove.
In a saucepan, combine the milk, browned butter, and onion pique. Slowly heat the milk to 180°F. Do not boil or the bottom of the pan could scorch the milk.
Once the milk has reached 180°F, allow it to sit for 5 minutes at this temperature to allow the onion pique to release its flavors.
After 5 minutes, remove the pan from the heat. At this time you can discard the onion pique.
Using a hand blender, slowly blend the milk together with the salt, white pepper, and nutmeg.
Once they are blended in, add the UltraSperse M. Continue blending as the mixture will thicken quickly.
Serve Immediately or cool and store for up to 7 days.