![]() ![]() ![]() Slowly stir in the wine and continue stirring until the mixture is smooth again.Īdd both milks and switch to a whisk, mixing until the sauce is smooth again. Combining the butter and flour into a roux first helps evenly distribute the flour throughout the sauce and prevents lumps.Ĭontinue cooking a few more minutes as the roux toasts and develops a bit of flavour. Add the flour and stir with a wooden spoon until a smooth paste forms (the roux). Add the garlic and stir for several minutes until it softens and flavours the butter. To make the sauce, melt the butter in a saucepan over medium heat. Meanwhile, cook the pasta in lots of boiling salted water. ![]()
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