- 2
Ingredients
- Roux (pron rew)
- 3 TB flour
- 2 TB butter
- Liquid
- 2 cups hot milk
- salt to taste
- white pepper to taste.
Preparation
Step 1
Melt the butter and flour together over med heat. Cook for several minutes, stirring frequently. Do not brown. Slowly add the hot milk(can pre warm in microwave), a little at a time and stirring with a whisk continuously until the sauce is the desired thickness. Use with seafood or veggies.
(HINT—may leave sauce on stove off heat with small pat of butter in middle of sauce—this will prevent a “skin” from forming on the top—whisk in butter when ready to use)
SAUCE MORNAY—whisk 1 cup shredded swiss cheese and ¼ tsp nutmeg into the above sauce (other cheeses such as cheddar OK too. (cheddar+broccoli is a good combo)
Bearnaise sauce is great on meats such as beef tenderloin, steaks, etc. Hollandaise on fish, veges(esp asperagus) and eggs (poached egg+Canadian bacon + sauce on muffin=Eggs Benedict).