Makes 1 cup of wonderfully creamy, zippy, sauce.
2 Tbl olive oil 3 Tbl flour | Heat olive oil in a fry pan at med-hi; then add flour and use spatula to mix; then reduce heat to medium and cook for about 2-3 minutes. | |
1 c chicken broth | Meanwhile, heat 1 cup low-sodium chicken broth (we like Swanson Natural Goodness) in the microwave for 2 minutes. Add chicken broth to skillet, and whisk for about 1-2 minutes to mix with the flour/oil roux. (the sauce will be thick) | |
3 shakes tabasco pepper | Add 3 big shakes from a Tabasco bottle; then freshly ground white or black pepper to taste. | |
cheddar cheese | Slice ~ 1 oz (extra sharp) cheddar cheese, and lay on top of sauce. Stir until cheese is incorporated into sauce. | |
ENJOY | We like this with cauliflower - use ~1/4 cup sauce per person. Our son loves it with pasta - use ~1/3 cup per person. |
Neal Clark
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