"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Blase' Recipe

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This recipe for Blase', by , is from The Thigpen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gina Lanier
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
˝ stick butter
2 tbsp flour
1 glass milk

Try to start with these measurements…but you may need to add more (or less)

Directions:
Directions:
Add the butter to a small sauce or sauté pan. Melt on a low heat. When melted and hot, add the flour, stirring to keep the consistency smooth. Let it heat through. It should be paste-like at this point. Slowly add the milk, stirring constantly. If the mixture gets too thick, add more milk. Cook until heated through. It should resemble the texture or liquidity of gravy. Serve hot.

Personal Notes:
Personal Notes:
Mama used to make this white sauce and pour it over toast. Then she would add chopped boiled eggs, salt and pepper…it was wonderful!

This recipe can be used as the gravy for toast and boiled eggs. It can also be the base for sausage gravy (as in over biscuits). Add a bit of sausage grease and chunks of sausage and pour over the biscuits. You can also use this based to make a cheddar cheese soup to pour over broccoli. Simply add more milk for a thinner consistency and then add a cup or two or shredded cheddar chesse.

 

 

 

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