This is one of the ways of my recipe, how I make a cream sauce for various toppings depending on the dish. Briefly explained in the recipe and notes below. You will decide which variant suits you and prepare it that way. The sauce is delicious and goes great as a side dish with meat, pasta, and cooked vegetables such as broccoli, cauliflower, fried eggplant, etc. Follow recipe.
Ingredients: simple, total time: 15 min.
600 ml milk
3 Tablespoons butter
2 Tablespoons flour
pinch of salt/ or to taste
pinch of pepper/ or to taste
pinch of freshly grated nutmeg
1-2 teaspoon oregano/ optional
40 ml wine/optional
2 Tbsp grated Parmesan/optional
Preparation:
Put the milk in a deep pan and cook on a slightly moderate heat, do not let it boil, we need a warm milk.
In another small pan, add butter and wait for it to melt, after that time add flour and mix for about 1 minute, mix well, then add to warm milk and continue mixing. Pour a little salt, pepper, and nutmeg. Combine everything and cook for about 2–3 minutes, until desired thickness. Remove from the heat, use as topping for pasta or vegetables or meat. Enjoy!
NOTE: If you are making a dressing for meat or vegetables, add wine, and wait for the alcohol to evaporate, then add Parmesan. If it is for a pasta, then add oregano and without wine. Parmesan cheese goes in both varieties, with the fact that you put it at the end of cooking.
If you have this sauce until tomorrow, it will harden in the refrigerator. Add a little milk liberally and stir on a slightly moderate heat to get the right consistency of this sauce. That's it!
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