| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Plain flour |
| 5 | c | Buttermilk |
| 1 | pn | Salt; ground nutmeg, pepper (I mean 1 pinch "each") |
| 1 | Egg; (whole) | |
| 1/2 | c | Grated Parmesan or Cheddar or Emmenthal cheese |
INSTRUCTIONS
FOR FLAN ADD NOTE: If used for "flans" (for instance, Cauliflower flan - recipe follows) add the egg and cheese. Melt butter in a saucepan, add flour. Stir on medium heat until the mixture is golden brown (5-7 minutes). Remove pan from heat, add milk (all together). Put pan back on the stove and bring to boil, stirring frequently. The sauce will thicken all of a sudden, as soon as boiling point is reached. Simmer 3-5 minutes, then remove from heat. Add salt, pepper, nutmeg. This is the "base" sauce. It keeps well in the refrigerator for at least 4 days (just put plastic film directly on the surface, so it doesn't "dry up"); it can be heated up and served on boiled vegetables, meats etc. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lucretia B <lucretiab@geocities.com> on Dec 09, 1997
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