| 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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