Chipolte (?) cream sauce

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or hard margarine
2 tablespoons Flour
⅔ cup Milk
1 dash Salt
1 dash Paprika
2 Habs chopped fine; (seeded, stem removed), up to 3

Directions

Hello Jim...I do this frequently, because, although I am lastose intolerant, I still do cream sauces, and with 1% milk no less! A good cream sauce is easy to make if you have wisk to mix it with while it is cooking....so here you are:

Melt butter in a RevereWare stainless steel pan, or similar, when butter liquid and bubbling, add the chopped habs, salt, and cook for a few minutes on medium...add in the flour, and mix well, so that the flour and the butter mix are solid lumps in the pan, then add the milk all at once, and stir with the mixing wisk...if too thick, add more milk, and the salt and paprika...I also add parsley chopped as well, the color mix is attractive...this is a hot cream sauce..mo hotta mo betta...add mo habs..less hotta,less habs! Simple,huh? Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on May 29, 1998

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