| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
|
sm |
Amount of sliced onon (optional) |
| 3 |
tb |
Flour |
| 2 |
c |
Milk |
|
|
Salt and white pepper as desired |
INSTRUCTIONS
Saute onion in melted butter until transparent. Remove and discard onion.
Mix flour with butter with a fork over low heat until a smooth mix is made.
Remove from heat and let cool to just warm. Add warm milk or even out of
the refrig. Return to medium-low heat and stir with fork to mix. Then whisk
smooth, and continue to watch and whisk as needed until flour is cooked
(ca. 15 minutes). Thyme or nutmeg are sometimes added with the alt and
white pepper.
Posted to JEWISH-FOOD digest V96 #54
Date: Thu, 17 Oct 1996 18:03:41 -0600
From: rbparker@henning.cfa.org (Ron Parker)
A Message from our Provider:
“To ignore God is the height of selfishness”