Then remove the pasta from the pan andput to one side. In a separate pan heat 150g of butter until foaming, then add the pasta and cook in the foaming butter until golden brown. Taste and adjust the seasoning and put to one side and keep warm. Once all the milk has been added, bring the sauce to the boil and simmer for another 2-3 minutes to cook out the flour.Īdd half the cheeses to the sauce and stir over a low heat until everything is completely melted. Heat 50g of butter in a large saucepan until foaming and add the flour and cook over gentle heat for 2-3 minutes, do not colour.Īdd the milk to the roux, bit by bit, stirring well after each addition to create a smooth sauce. Strain the milk to remove the aromas and put to one side. Place the onion, carrot, shallot, garlic, herbs and spices into a large sauce pan and cover with the milk.īring the milk to the boil and as soon as it is simmering, cover with a lid, remove from the heat and leave to infuse for at least 20 minutes.
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