A sauce made from flour, butter, and milk to use with pasta and creams. It is a very versatile sauce, as its flavor is mild and pairs well with many dishes; the combinations are part of your creativity, give it a try.
For the Roux
Melt the butter in a pan, being careful not to let it bubble (that is burnt butter).
Add the flour and mix until a blonde color is achieved (in this case, you can let it cook until a darker color is achieved to your taste).
The Roux is blended with the milk to create the base.
For the nut milk:
Pour the milk into a pot over medium heat until it reaches the first boil.
Add the butter, nutmeg, salt, and pepper to taste.
Stir with a whisk until it thickens and turn off the heat.
To bind:
Using a strainer, pour the Roux into the nut milk ensuring it falls in a single stream; while vigorously stirring with a whisk to avoid lumps.
Heat the pot over medium heat and stir until a creamy consistency is achieved. (keep mixing).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?