Cream Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-1/2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups milk | 3 tablespoons peeled and chopped yellow onion | 1 bay leaf |
| cayenne pepper to taste | 4 tablespoons butter | 3 tablespoons all-purpose flour |
| salt to taste | ||
| 1 | Bring the milk to a simmer. Add the onion, bay leaf, and cayenne pepper. Simmer for a few minutes, and strain the milk stock. Return to the stove. In another pan, melt the butter and stir in the flour. Remove the milk from its burner and stir in the flour/butter mixture (roux). Continue to simmer, stirring until thick, about 10 minutes. Add salt to taste. |