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.
Reviewed by the Editorial Team of Kiwilimón
Ingredients6 servings
Preparation
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).
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