Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter* 1/4 ts Salt
1 sm Chopped shallot (about 2 tb) 1/8 ts White pepper
2 tb Flour 1/8 ts Fresh ground nutmeg*
1 1/2 c Warm milk*

In a medium sauce pan melt the butter over moderate heat. Add the
shallot and saute, stirring, for 3 minutes. Lower the heat, add the
flour, and cook stirring, 3 minutes more or until the roux is golden
and bubbling. Pour in the milk and bring it to a simmer, stirring
constantly, for 5 minutes or until thickened and smooth. Add the
salt, pepper and nutmeg. The recipe makes a scant 2 cup, but easily
doubles if you need more.

*We substitute unsalted butter (or Weight Watchers low-fat
substitute) for Grandma's butter, and use skim milk or 2% lowfat
instead of the whole milk she used, with no trouble at all.

Larry Bibich

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