A sauce based on flour, butter and milk to use with pasta and creams. It is a very versatile sauce, since its flavor is soft and goes well with many dishes, the combinations are part of your creativity, try it.
For the Roux Melt the butter in a pan, taking care not to gurgle (that's burnt butter). Add the flour and mix until you get a blond earth (in this case you can let it cook until you get a darker color to taste). Roux is liquefied with milk and we obtain the base.
For the walnut milk: Pour the milk in a pot over medium heat until the first boil.
Add butter, nutmeg, salt and pepper to taste. Stir with a balloon until it thickens and extinguishes the fire.
To bind: With the help of a strainer we are going to pour the Roux into the walnut milk, trying to make it fall in a single stream; while with the balloon stir energetically so that no lumps are made.
Heat the pot over medium heat and stir until it has a creamy consistency. (continuing to mix).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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