This is an excellent way to make a simple bechamel into something really special; it is perfect for using in the baked broccoli recipe I have here: https://slowdownandcook.com/2013/04/01/broccoli-in-cheesy-cream-sauce

The bechamel is the same as my basic here:

https://slowdownandcook.com/2012/03/05/bechamel-sauce/

With the following additions:

While you are whisking the sauce, add a pinch (tiny) of saffron, one whole allspice and two whole cloves, and a tiny pinch of salt. Also, you can do the cheater bechamel, but it is better to heat the milk; the result is a smoother sauce.

Here is how it looks before and after adding the saffron: