No sauce can compete with milk in its tenderness and softness. It is ideal for pasta, meat, seafood, chicken, vegetables and mushrooms – yes, almost anything. And it is also less caloric than sauces made of heavy cream.
Step-by-step cooking recipe
Fry the flour in oil until golden.
Pour in the milk, stirring constantly.
Boil the sauce until thick and season to taste.
Grind it through a sieve if necessary.
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