Yield: 4 servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter |
4 tablespoons | Flour |
1 cup | Whole milk |
1 cup | Light cream |
1 pinch | Salt |
STEP ONE: The Roux-- In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.
STEP TWO: Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt and cook slowly for 45 minutes.
VARIATIONS: An alternate method is to place sauce in a covered ovenproof dish and cook in a 275-degree oven for 45 minutes.
For a thinner sauce, more warm milk may be added.
Recipe By : Locke-Ober, Boston, MA From: Marjorie Scofield Date: 05-02-95 (160) Fido: Recipes