Marjoram Cream Sauce
Ingredients
2 tb Unsalted butter
3 tb All-purpose flour
2 c Cold milk (nonfat is fine)
Salt; to taste
Freshly-ground white pepper; to taste
2 tb Chopped fresh marjoram leaves; - (to 4 tbspns)
Instructions
In a small heavy saucepan, melt the butter
over low heat, then whisk in the flour to
make a paste.
Whisk frequently while it cooks for 2 minutes.
Off the heat, slowly add the milk, whisking
until smooth after each addition.
Whisk in the salt and pepper to taste and
then whisk frequently over medium heat until
the sauce bubbles and thickens.
Stir in the marjoram.
Next try the sauce with dill, then sage, then
with Chinese chives.
This recipe yields 2 cups of sauce.
Comments: If you wish to cover and refrigerate
the sauce for a few hours, warm it up gently
in a bain-marie (a pot set in a pot of hot
water) or in a double boiler.
Recipe Source:
THE KITCHEN GARDEN COOKBOOK
by Sylvia Thompson (c) 1995
Bantam Books, New York, NY
- 388 pages - $27.95
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