Béchamel Sauce

2 1/2c 1% low-fat milk
8 black peppercorns
1 sliced onion (1/2-inch-thick)
1 bay leaf
2 tbsp stick margarine
1/4c Better for Bread flour
1/4tsp kosher salt
1/8tsp ground pepper
Dash ground nutmeg

Combine first 4 ingredients in a heavy saucepan, and cook over a medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover, let stand 10 minutes. Strain mixture through a sieve into a bowl, then discard solids. Set aside. Melt margarine in saucepan over medium heat. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk mixture, and cook over a medium-low heat 5 minutes or until thick. Stir in salt, pepper, and nutmeg. This recipe goes with Crepes with Wild Mushrooms and Herbs, Stuffed Cannelloni with Herbs, Gratin of Leeks, Pasta and Cheese, Creamed Cod with Mushrooms.