| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter* |
| 1 |
sm |
Chopped shallot (about 2 tb) |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Warm milk* |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 1/8 |
ts |
Fresh ground nutmeg* |
INSTRUCTIONS
In a medium sauce pan melt the butter over moderate heat. Add the shallot
and saute, stirring, for 3 minutes. Lower the heat, add the flour, and cook
stirring, 3 minutes more or until the roux is golden and bubbling. Pour in
the milk and bring it to a simmer, stirring constantly, for 5 minutes or
until thickened and smooth. Add the salt, pepper and nutmeg. The recipe
makes a scant 2 cup, but easily doubles if you need more. *We substitute
unsalted butter (or Weight Watchers low-fat substitute) for Grandma's
butter, and use skim milk or 2% lowfat instead of the whole milk she used,
with no trouble at all.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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