- 1
0/5
(0 Votes)
Ingredients
- 1/2 c flour
- 1 quart milk
- 4 Tb butter
- minced shallot
- nutmeg
- white pepper
Preparation
Step 1
Saute minced shallot (if using) in the butter till translucent.
Add all flour, blend and cook roux for 2-3 minutes without browning.
Add milk a little at a time to avoid lumping until you can safely add the rest.
Bring to a simmer, add pepper, nutmeg and salt to taste. Simmer until thickened. Don't over do it, the sauce will thicken and evaporate when reheated as well. Strain.
Freeze in 1/2 or 1 cup containers.
To reconstitute, thaw completely and heat gently over a low flame. Sauce will smooth out as it comes to a simmer again.