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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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