Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| ½ cup | Plain flour |
| 5 cups | Buttermilk |
| 1 pinch | Salt; ground nutmeg, pepper (I mean 1 pinch "each") |
| 1 | Egg; (whole) |
| ½ cup | Grated Parmesan or Cheddar or Emmenthal cheese |
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@...> on Dec 09, 1997