Cream Sauce

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title: cream sauce
categories: professional, sauce
servings: 50

1 c clarified unsalted butter
8 oz bread flour
4 qt milk
1 onion
1 clove
1 bay leaf
kosher salt
nutmeg
white pepper
8 oz heavy cream

heat butter in a large skillet, over a low flame
add the flour and whisk to make a white roux
remove from heat to cool slightly
scald the milk in a saucepan, over a medium flame
remove from heat
gradually beat the scalded milk into the roux
place over a medium flame
heat and stir to a boil, reduce flame to maintain a simmer impale the bay
leaf to the onion with the clove
add to the sauce
simmer for 15-30 minutes, stirring often
add hot cream
season very lightly with salt, nutmeg, and white pepper strain through a
chinois
top with melted butter to keep a skin from forming
keep warm in a bain marie
serve hot or warm

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