Rich Cream Sauce
2 yellow onions
6 whole cloves
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups light cream
¼ teaspoon celery salt, or to taste
¼ teaspoon grated nutmeg
Salt and pepper, to taste
Yields 2 cups
This flavorful sauce makes the perfect topping for Danish Stuffed Cabbage (page 111).
Peel the onions. Stud each onion with 3 cloves, stuffing each clove in different parts of the onion.
In a medium saucepan, melt the butter over low heat. Make a roux by adding the flour, whisking continuously, until the flour is fully incorporated into the butter (2 to 3 minutes). Slowly add the cream and bring to a boil. Remove from the heat and add the studded onions. Stir in the celery salt.
Cook over low heat until the sauce has thickened (about 20 minutes). Remove the onions. Sprinkle the nutmeg over top. Season with salt and pepper if desired. Use as called for in a recipe.
Three Main Types of Finnish Cuisine
Finnish cuisine can be divided into three main categories. Starting in the north, you will find Lappish cuisine that includes such “wilderness” dishes as reindeer, salmon, trout, arctic berries, mushrooms, and willow grouse. Cooking styles and methods tend to be simple, and food is often prepared on an open fire. But Finnish cuisine is also a product of historical influences. Two centuries ago, Finland was part of Sweden, then the Russian Empire. Thus, many dishes on the west coast have strong Swedish influences, while in the east in places like Carelia you will taste Russian influences.