| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
All-purpose flour |
| 1 |
c |
Milk; scalded |
|
|
Salt |
|
|
Black pepper |
INSTRUCTIONS
Melt butter over low heat. Whisk flour in gradually. Cook one minute,
whisking constantly. Slowly add milk, whisking constantly to prevent lumps.
Continue to cook and stir until sauce just boils. Season with salt and
pepper to taste.
NOTES : A basic sauce that can be "dressed up" in endless ways. It can be
made thicker or thinner by varying the amount of milk used, and may be made
with fats other than butter and/or liquids other than milk.
Recipe by: Elizabeth Powell
Posted to MC-Recipe Digest by Dia <food@iname.com> on Mar 21, 1998
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