| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 12 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter |
| 1/4 | c | Flour |
| 3 | c | Half and half |
| 1 | ts | Vanilla (or more if desired) |
| 1/2 | c | Sugar |
| 1 | pn | Salt (optional) |
INSTRUCTIONS
From: Karen Mann <saffron@CITYNET.NET> Date: Wed, 17 Jul 1996 11:07:44 -0700 Disney MGM Melt butter in a small saucepan. Add flour and cook on low heat for 7 to 10 minutes or until a nutty aroma develops. Do not brown or color roux. Remove remove heat and let cool. In a seprate saucepan, heat half and half with sugar and bring to a boil. Add roux and stir until thickened. Reduce heat and continue cooking an additional 5 minutes to prevent sauce from breaking. Stir constantly. Remove from heat once sauce has thickened and stir in vanilla. Strain through a fine sieve and serve. EAT-L Digest 16 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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