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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is the sauce I use in my lasagna recipe, along with bolognese sauce. It's from the local paper, but considered one of the classic mother sauces. Ingredients:
5 tablespoons butter |
1 onion |
1 tablespoon black pepper (fresh ground) |
1/2 teaspoon clove (ground) |
2 large bay leaves, broken |
3 large garlic cloves, crushed |
4 1/2 tablespoons flour |
4 1/2 cups milk |
1/4 cup heavy cream |
1 teaspoon fresh thyme leave |
1 teaspoon salt |
Directions:
1. Set 4 QT saucepan over medium heat, add butter, onion, pepper, cloves, bay leaves,.
2. and garlic. Sautee until aromatic, about 4 minutes.
3. Blend in the flour and stir about 3 minutes.
4. Gradually add the milk and stir until it boils lightly (may need to increase to Med-High heat).
5. Once boils, lower heat and simmer uncovered about 8 minutes, or until sauce is thick enough to coat a spoon and has no raw flour taste.
6. Pour through a fine strainer, stirring and pressing to extract all the flavors. Stir in the cream, salt (add to taste, may not need the entire TSP) and finally the thyme.
7. Use immediately.
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