Cream Sauce

• 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

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

butter, onions, green bell peppers, celery stalks, garlic, milk, bay leaves, roux, cream

Taken from recipeland.com/recipe/v/cream-sauce-54756 (may not work)