"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

White Cream Sauce Recipe

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This recipe for White Cream Sauce, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Beutler
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter or margarine
1 c all-purpose flour
1 quart half-and-half (could be fat free)

Directions:
Directions:
1. Make a roux by melting the butter on a low heat and stirring in the flour until a yellow, smooth paste forms; set aside. 2. Heat the half-and-half until just before boiling, then wire whip the roux into the cream until thick. Remove from heat.

Personal Notes:
Personal Notes:
To make creamed peas, add a little mace to the sauce.

 

 

 

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