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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted butter

  2. 3 tablespoons 45ml All-purpose flour

  3. 2 cups 474ml Cold milk - (nonfat is fine)

  4. Salt - to taste

  5. Freshly-ground white pepper - to taste

  6. 2 tablespoons 30ml Chopped fresh marjoram leaves - - (to 4 tbs)

Instructions Jump to Ingredients ↑

  1. In a small heavy saucepan, melt the butter over low heat, then whisk in the flour to make a paste. Whisk frequently while it cooks for 2 minutes. Off the heat, slowly add the milk, whisking until smooth after each addition. Whisk in the salt and pepper to taste and then whisk frequently over medium heat until the sauce bubbles and thickens. Stir in the marjoram.

  2. Next try the sauce with dill, then sage, then with Chinese chives.

  3. Yields 2 cups of sauce.

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