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Add the milk to a medium-size saucepot over low heat until it scalds. See notes.
Whisk in the roux until it is completely mixed in and smooth and bring just to a boil to thicken, and then turn the heat back down to low.
Next, make a 1” slit into the top of the onion and push the bay leaf into the slice and press the clove into the onion as well and then place the entire thing right into the bechamel sauce and cook for 15 minutes to infuse the flavor.
Add in the nutmeg, salt, and pepper and mix with a spoon.
Strain the sauce through a fine-mesh strainer like a chinois or some cheesecloth in a regular strainer. The sauce should be silky smooth.