Tuesday, August 30, 2011

Creamy White Sauce

the roux (butter & flour)
1/4 cup butter
1/4 cup flour
minced garlic (as much or as little as you like)
2 cups milk (we use skim)
1 1/2 c Parmesan cheese

Melt butter in saucepan. Add garlic. Whisk in flour ... slowly...
whisk till nice and bubbly but be careful not to burn
slowly add milk whisking constantly
keep whisking till you can feel it get thicker
slowly add cheese a little bit at a time whisking frequently
don't burn it!

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