| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce, Woman’s day |
2 |
Cups |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 2 |
c |
Milk |
| 1/2 |
ts |
Salt |
|
x |
Freshly ground black pepper |
INSTRUCTIONS
1. In a heavy saucepan, melt the butter* over low heat, until foamy. With
a wooden spoon, stir in the flour until a thick paste forms. This is called
a "roux."
2. Whisk in the milk until smooth. Stirring occasionally, cook 10 to 12
minutes, until simmering, thick, and smooth. Simmer 2 minutes to "cook
out" the flour taste.
3. Season with the salt and freshly ground black pepper.
TIP: * If you brown the butter slightly after it has melted (don't burn
it!), it will add a nutty flavor to the sauce.
From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney
Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Posted to MM-Recipes Digest V3 #294
Date: Sun, 27 Oct 1996 07:17:50 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”