Constance
Master Chef
I also cook the flour and butter for a minute, and I sometimes add nutmeg, depending on what I'm cooking. I always add salt, as well.
Sorry, I left that part out.
By the way, you can change the sauce by using half milk and half chicken broth (or clam juice).
You can also add enough tomato sauce to turn it pink, adjust the seasoning and make an etouffee sauce.
Sorry, I left that part out.
By the way, you can change the sauce by using half milk and half chicken broth (or clam juice).
You can also add enough tomato sauce to turn it pink, adjust the seasoning and make an etouffee sauce.