Cream Sauce
Butter veggie cream sauce
Yield
40 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
butter
|
|
| 2 | each |
onions
white |
|
| 2 | each |
green bell peppers
|
|
| 4 | each |
celery stalks
|
|
| 57.8 | ml/g |
garlic
|
|
| 3.8 | l |
milk
4 quarts, or 1 gallon |
|
| 2 | each |
bay leaves
|
*
|
| 473 | ml |
roux
|
* |
| 946 | ml |
cream
|
|
Directions
Melt butter and sauté veggies until tender but not browned over low heat.
Add milk and bay leaves and bring to a simmer.
Add roux and cook until desired thickness.
Remove from heat, season and strain. Add cream.
