Chipolte (?) Cream Sauce
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Chipolte (?) Cream Sauce
  Sauces    Creams  
Last updated 6/12/2012 1:14:56 AM. Recipe ID 44088. Report a problem with this recipe.
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      Title: Chipolte (?) cream sauce
 Categories: None
      Yield: 1 Servings
 
      2 tb Butter or hard margarine
      2 tb Flour
    2/3 c  Milk
      1 ds Salt
      1 ds Paprika
      2    Habs chopped fine; (seeded,
           -stem removed), up to 3
 
  Hello Jim...I do this frequently, because, although I am lastose
  intolerant, I still do cream sauces, and with 1% milk no less! A good
  cream sauce is easy to make if you have wisk to mix it with while it
  is cooking....so here you are:
  
  Melt butter in a RevereWare stainless steel pan, or similar, when
  butter liquid and bubbling, add the chopped habs, salt, and cook for
  a few minutes on medium...add in the flour, and mix well, so that the
  flour and the butter mix are solid lumps in the pan, then add the
  milk all at once, and stir with the mixing wisk...if too thick, add
  more milk, and the salt and paprika...I also add parsley chopped as
  well, the color mix is attractive...this is a hot cream sauce..mo
  hotta mo betta...add mo habs..less hotta,less habs! Simple,huh?




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Recipe ID 44088 (Apr 03, 2005)

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