White Sauce (Irish)

This sauce may be used on its own with chicken or fish, and serves as the base for numerous other sauces in Irish cooking.

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

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.

Makes about 1½ cups (360 mL).