Cream Sauce

Ingredients

1.	Stick the bay leaf to the onion using the clove. Place in a saucepan with the milk and bring to a gentle simmer for 5 minutes. Allow to cool and infuse.
2.	Strain the milk into a jug and place to one side
3.	In the same pan, melt the butter, and sprinkle in the flour. Using a whisk keep stirring for a few minutes to cook the flour
4.	Take the roux off the heat, and add a third of the milk stirring the mixture until no lumps remain
5.	Repeat for the other two thirds of milk
6.	Once the milk is fully incorporated, place back on the heat add the cream and white wine, and continue to stir for about 5 minutes to ensure you have no lumps and the sauce thickens a little more
7.	Season with salt and pepper, and a little Dried Parsley

A slight variation in this is to add some minced garlic to the roux before adding the milk