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Excellent served over fish, chicken, eggs, and vegetables.
A basic sauce to serve along with almost any dish, really delicious when some freshly grated cheese or fried mushrooms are added.
For a thinner sauce, use only 1 tablespoon [8.75 g] flour and 1 tablespoon [15 g] butter per cup [250 mL] of liquid.
For a thicker sauce, use 2 tablespoons [17.5 g] flour and 2 tablespoons [30 g] butter per cup [250 mL] of liquid.
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- 1 1/2 tablespoons [22.5 g] butter
- 1 1/2 tablespoons [13.125 g] flour
- 1 cup [250 mL] liquid [milk, chicken or begetable broth, or half milk and half broth]
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- Into a heavy medium casserole [do not use aluminium], melt butter over low heat.
- Using a wooden spoon, slowly stir in flour stirring until bubbling.
- Remove from heat and leave to rest for 1 minute, until no longer boiling.
- Cook for 2 minutes stirring, until really smooth.
- Using a metal whip, vigousously beat in liquid whipping until well blended, without any lump.
- Whip over medium heat until boiling.
- Leave to boil for 1 minute, then remove from heat.
- Cover casserole until ready to serve.
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