Cream Sauce

9 ingredients
5 steps

Ingredients

  • 6 ounces butter
  • 2 each onions white
  • 2 each green bell peppers
  • 4 each celery stalks
  • 2 ounces garlic
  • 16 cups milk 4 quarts, or 1 gallon
  • 2 each bay leaves
  • 2 cups roux
  • 4 cups cream

Directions

  1. 1
    Melt butter and saute veggies until tender but not browned over low heat.
  2. 2
    Add milk and bay leaves and bring to a simmer.
  3. 3
    Add roux and cook until desired thickness.
  4. 4
    Remove from heat, season and strain.
  5. 5
    Add cream.

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