| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce01 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 1/4 |
c |
Flour |
| 3 1/2 |
c |
Milk |
| 1/2 |
ts |
Salt; or to taste |
| 1/2 |
ts |
Freshly-ground white pepper; or to taste |
| 1/2 |
ts |
Grated nutmeg; or to taste |
INSTRUCTIONS
In a saucepan combine oil and flour, stirring it to a smooth paste.
Cook over low heat, stirring constantly, 4 minutes, without letting
the roux brown. Gradually add milk, whisking constantly, and season
to taste with salt, pepper and nutmeg. Cook for 5 minutes, stirring
constantly. If sauce has any lumps, strain it before using. This
recipe yields about 4 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-123 broadcast 03-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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