Ingredients
-½ gallon Milk
-4 oz Flour
-4 flow oz Butter
-TT Salt
-TT Nutmeg
Directions
1. in a pot make a white roux with the flour and butter.
2. Gradually add the milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.
3. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes.
4. Strain the sauce through a china cup lined with cheesecloth. Melted butter can be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.
YOU ARE READING
Cooking Recipes
AléatoireBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
