December 8, 2009

cream sauce of distinction.

It's a cold, windy night. I got off work early and decided that it was high time I made a fabulous cream sauce.

3 tbsp butter
3 tbsp flour
6 whole sun-dried tomatoes, diced
6 white button mushrooms, sliced
1-1 1/2 cups milk
2 tsp ground superfine mustard powder
3 oz grated Parmesan cheese
garlic powder, salt and pepper to taste

melt butter in a skillet on medium heat. add the tomatoes, garlic powder and pepper, saute for a few minutes. add flour, stirring constantly until it's a golden pasty glob. add some milk. stir stir stir, it'll thicken up pretty quickly. add mushrooms, mustard powder, salt and cheese, keep stirring. add more milk if necessary, for viscosity's sake. DO NOT UNDERSALT, it'll make it taste like a floury paste devoid of life. Cook on med-low heat until a good consistency is reached. I poured mine over some boil and serve ravioli I bought in the deli case at the store. MMMMM. :)

Try it!

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