Mustard Cream Sauce (Irish)

A quick and easy recipe, this creamy mustard sauce is perfect for fish, pork, ham, poultry, or vegetables.

White Sauce:
1 small onion, peeled and studded with 2 cloves
1 small bay leaf
1 cup heavy cream (240 mL)
2 Tbsp. butter
2 Tbsp. all-purpose flour, unbleached

1 Tbsp. + 1 tsp. French or English mustard

Make the White Sauce:
Put the onion and bay leaf into a small saucepan and add the cream. Bring to a boil over medium heat; then remove from the heat and set aside to infuse for 15-20 minutes.

Strain the infused cream into a small bowl and wipe out the pan. Melt the butter in the pan over low heat and whisk in the flour, stirring for about 1 minute to make a roux. Slowly pour the strained cream into the roux, and cook, stirring, for another minute or so.

Stir the mustard into the White Sauce and mix well.

Makes about 2 cups (475 mL).