Cream Sauce
1/4 stick of butter
2 tbs. flour
2 cups of milk
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Nutmeg
In a pot, heat butter and add flour mixing with a wooden spoon. You are making a classic Rue. The flour will turn light brown. When all the butter and flour are incorporated, add the milk, slowly whisking continuously. Add salt, pepper and nutmeg. Whisk till desired thickness. (The longer it simmers, the thicker it will get)
You can use this for Creamed spinach, peas and carrots.
Double this recipe when making my Thanksgiving Pot Pie Recipe.
- see how to make it -
- download this recipe -
2 tbs. flour
2 cups of milk
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Nutmeg
In a pot, heat butter and add flour mixing with a wooden spoon. You are making a classic Rue. The flour will turn light brown. When all the butter and flour are incorporated, add the milk, slowly whisking continuously. Add salt, pepper and nutmeg. Whisk till desired thickness. (The longer it simmers, the thicker it will get)
You can use this for Creamed spinach, peas and carrots.
Double this recipe when making my Thanksgiving Pot Pie Recipe.
- see how to make it -
- download this recipe -
Recipe of the Month
Truffle Stuffed Red Snapper
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
