Bay Leaf Sauce

Instructions

1. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a roux. Cook the roux for about 2-3 minutes until it turns a light golden color.

2. Slowly pour in the chicken or vegetable broth while whisking constantly to avoid lumps. Add the bay leaves to the mixture, and bring it to a gentle simmer.

3. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors of the bay leaves to infuse into the sauce. Stir occasionally to prevent sticking.

4. After the sauce has reduced slightly and thickened, remove the bay leaves from the sauce using a slotted spoon.

5. Stir in the heavy cream, and continue to simmer the sauce for an additional 5-10 minutes until it reaches your desired consistency. Season with salt and pepper to taste.

6. Once the sauce has thickened to your liking and the flavors have melded together, remove it from the heat.

7. Serve the Bay Leaf Sauce warm over your favorite dishes such as grilled chicken, roasted vegetables, or pasta. The sauce also works wonderfully as a dip or drizzle for bread.

8. Store any leftover sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to revive the consistency.