Set a 4-quart saucepan over medium-high heat. Add the butter, onion, pepper, cloves, bay, and garlic and saute and stir 4 minutes, or until aromatic. Blend in the flour and cook, stirring 3 minutes, or until frothy.
Gradually stir in the milk until smooth and keep stirring until it boils. Lower the heat so the sauce simmers and cook, uncovered, 8 minutes or until the sauce is thick enough to coat a spoon and has no raw flour taste.
Pour through a fine strainer into a bowl, stirring and pressing on the ingredients to extract every bit of flavor. Stir in the cream and thyme. Use immediately or lay a sheet of plastic wrap over the top and store in the refrigerator until ready to use.
Gorgonzola Sauce:
Prepare Bechamel as above, omitting heavy cream and thyme. After straining, place back in hot pan and stir in crumbled gorgonzola cheese until melted – serve with pasta or gnocchi.
