Cuisine: French/World | Recipe Category: Spice Sauce & Condiments
Prep Time: 5 Minutes | Cook time: 10 Minutes | serving: 1 cup
Prep Time: 5 Minutes | Cook time: 10 Minutes | serving: 1 cup
Ingredients:
1.
|
All-purpose flour
|
2 Tbsp.
|
2.
|
Butter
|
2 Tbsp.
|
3.
|
Milk, heated
|
1 cup
|
4.
|
White Pepper Powder
|
½ Tsp.
|
5.
|
Salt
|
1/8 Tsp.
|
6.
|
Nutmeg powder
|
1 pinch
|
Step By Step Instruction: [Hide Images]
- Melt the butter in a heavy-bottomed saucepan.
- Stir in the flour and roast,
stirring constantly, until you get a nice aroma and the paste bubbles a bit
around 2 minutes. Don't let it brown or burnt.
- Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
- Add salt, nutmeg powder, pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
- To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
Quick Tips:
- Always use heated milk to this recipe. Warm the milk on low heat just until little bubbles begin to form at the edges.
- Use black pepper powder id white pepper powder is not available.
- Consistency: The thickness of this sauce can adjust by using more or less milk as per your recipe requirement. Generally sauce thickens once it cools down.
- One Tbsp. each of butter and flour per cup of milk makes a thin, easily pourable sauce.
- Two Tbsp. of each makes a medium thick sauce used to make creamy dishes like Au gratin.
- Three Tbsp. of each makes an extra thick sauce used to fill croquettes or as a soufflé base.
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