| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or hard margarine |
| 2 |
tb |
Flour |
| 2/3 |
c |
Milk |
| 1 |
ds |
Salt |
| 1 |
ds |
Paprika |
| 2 |
|
Habs chopped fine; (seeded, stem removed), up to 3 |
INSTRUCTIONS
Hello Jim...I do this frequently, because, although I am lastose
intolerant, I still do cream sauces, and with 1% milk no less! A good cream
sauce is easy to make if you have wisk to mix it with while it is
cooking....so here you are:
Melt butter in a RevereWare stainless steel pan, or similar, when butter
liquid and bubbling, add the chopped habs, salt, and cook for a few minutes
on medium...add in the flour, and mix well, so that the flour and the
butter mix are solid lumps in the pan, then add the milk all at once, and
stir with the mixing wisk...if too thick, add more milk, and the salt and
paprika...I also add parsley chopped as well, the color mix is
attractive...this is a hot cream sauce..mo hotta mo betta...add mo
habs..less hotta,less habs! Simple,huh?
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on May
29, 1998
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