---------- exported from cookworks for meal-master, v7.0
 
      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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