Whether you are making gravy for your biscuits or cheese sauce for your broccoli, you have to start anything of that nature with same two ingredients: flour and fat (typically butter). This combination is the base for any sauce, gravy, dressing, dip, topping, etc. and is called a roux. A roux just refers to the thickening agent that is made from equal parts flour and fat. It`s simple, yet can be used to make a variety of different sauces. It can even be used as a thickening agent for soup! (Think cream of mushroom/chicken/celery.) I am not a fan of gravy, so to give you some practice on using a roux to make a sauce, I have given the following two recipes for you to try!...
Basic Cheese Sauce (for broccoli, baked potatoes, etc.)
2 T unsalted butter
2 T plain flour
1.5 c skim milk
2 c 2% shredded cheddar cheese
Melt butter over medium heat. Add flour and whisk until combined. Whisk in milk and turn heat to medium-high. Continue to stir as mixture bubbles. Once it thickens to a gravy-like consistency, remove from heat. Add cheese and stir until sauce is of a smooth consistency.
Sour Cream Sauce (for Sour Cream Enchiladas)
1/4 c butter
1/4 c flour
15 oz chicken broth
1 cup light sour cream
4 oz chopped green chiles
Melt butter over medium heat. Add flour and whisk until combined. Whisk in broth and bring mixture to a boil. Continue stirring until mixture has thickened and is bubbling.
Remove from heat and stir in sour cream and green chiles. Serve over enchiladas.
*Sources: sour cream sauce recipe adapted from http://mexican.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926
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