Brittany, make the white sauce by melting 2 tablespoons of butter. Stir in
2 tablespoons of flour and cook the flour and butter together to make a
roux. Then add 1 cup of milk or half-and-half along with 1 teaspoon of salt
and 1/2 teaspoon of pepper. If you have it, add some fresh or dried mint at
the end. If you don't have mint, you can also use 1/2 teaspoon of marjoram
for flavoring. Also, you can substitue 1/2 cup of white wine for 1/2 cup of
the milk or half-and-half. It will taste good but your sauce won't be quite
as creamy.
Dawnelle
----- Original Message -----
From: "Brittany Simpson" <[email protected]>
To: <[email protected]>
Sent: Monday, April 25, 2011 10:04 PM
Subject: [CnD] Cream sauce for peas?
Hi guys,
When I was a little girl, my grandmother used to make what she called
creamed peas. They were canned English peas in a cream sauce and they
were delectable. Now I'm an adult and I want to know how to make cream
sauce, but am not really in touch with my grandmother anymore. Does
anyone have any idea how I could go about making a cream sauce that would
go well with peas? Thanks so much.
Brittany
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