Recipe time!
3:23 AM Posted In Cooking , Crochet Edit This 0 Comments »
Tonight my fiance decided to make pasta, but wasn't sure what to do about the sauce. I tried to give him a recipe for one, but wound up experimenting over the stove instead. Here's what I came up with - a very simple white sauce with a citrusy flavor that goes great over angel hair:
Ingredients:
1/4 stick salted butter
1 cup or so whole milk (depending on how thin you want it)
1 egg
1-2 tbsp flour (play with it)
1/4 cup parmesan
Artichoke hearts
Capers
Lemon juice
Powdered garlic
Parsley (fresh or dried)
Salt
Directions:
1. Melt butter in small pot over medium heat.
2. Add milk and heat through.
3. Add flour and parmesan, stir constantly from this point on to avoid cooking the egg.
4. Add milk or reduce as needed to maintain consistency you desire. Add in the artichoke hearts and capers so they can start mixing in their flavors.
5. Once you have the thickness you want, season with lemon juice, garlic, parsley, and salt, all to taste. That's it! You have sauce now.
I'm sorry I didn't measure specifics, but honestly, it's whatever tastes right to you. The salt will counteract any leftover flour tastes (which you should try to work out before you put in the artichokes, or they'll catch all the flour. I freaking hate using flour in sauces.) and will bring out the lemon, the lemon will compliment the garlic (don't ask me how), and the parsley adds nice color and garnish. I always have trouble melting the parmesan fully, which is why it's added early on, and using grated over shredded helps, too.
By the way - I'm SO close to finishing that lace doily I started ages ago, have several tiny glass doilies I ought to get around to posting photos of, and I completed the snowflake table runner but haven't sewn in the ends yet or blocked it. Pics soon, I promise!
-MM
Ingredients:
1/4 stick salted butter
1 cup or so whole milk (depending on how thin you want it)
1 egg
1-2 tbsp flour (play with it)
1/4 cup parmesan
Artichoke hearts
Capers
Lemon juice
Powdered garlic
Parsley (fresh or dried)
Salt
Directions:
1. Melt butter in small pot over medium heat.
2. Add milk and heat through.
3. Add flour and parmesan, stir constantly from this point on to avoid cooking the egg.
4. Add milk or reduce as needed to maintain consistency you desire. Add in the artichoke hearts and capers so they can start mixing in their flavors.
5. Once you have the thickness you want, season with lemon juice, garlic, parsley, and salt, all to taste. That's it! You have sauce now.
I'm sorry I didn't measure specifics, but honestly, it's whatever tastes right to you. The salt will counteract any leftover flour tastes (which you should try to work out before you put in the artichokes, or they'll catch all the flour. I freaking hate using flour in sauces.) and will bring out the lemon, the lemon will compliment the garlic (don't ask me how), and the parsley adds nice color and garnish. I always have trouble melting the parmesan fully, which is why it's added early on, and using grated over shredded helps, too.
By the way - I'm SO close to finishing that lace doily I started ages ago, have several tiny glass doilies I ought to get around to posting photos of, and I completed the snowflake table runner but haven't sewn in the ends yet or blocked it. Pics soon, I promise!
-MM
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