One of my favorite weekend activities is taking extra time to prepare a delicious meal. A slow-paced Saturday is the perfect excuse to make a white sauce from scratch.
Kern took over this meal while I snapped photos, watched and smelled the delightful aroma taking over the kitchen.
He started out by making a roux {pronounced roo} by melting butter and adding flour. A successful roux is formed when the melted butter and flour dissolve into one another and the raw flavor of the flour is cooked out--leaving a silky smooth and flavorful base for the sauce.
Once the roux was formed, it was time to add more goodies: garlic, onions, celery and mushrooms. Sauté the ingredients to further draw out their flavors.
Then...drumroll please...add heavy cream.
Continue stirring and monitoring the sauce as it thickens.
Final step: add the shrimp and let it cook, stirring often.
Viola! The perfect white sauce with shrimp.
Serve over linguini and enjoy!
Ingredients:
3 TBS of butter
1/8 cup of flour
1 cup celery, chopped
1 cup mushrooms, cut up
2 garlic cloves
1/2 cup onions, chopped
1 cup heavy cream
3 cups shrimp, pealed
salt - to taste
Linguine pasta
Y.U.M. Want to try this!
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