| 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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