Melt:
3 T. butter
Add and stir:
4 T. flour
Remove from heat and add:
1 ½ quarts milk
Stir until creamy.
Return to heat and add:
2 C. chicken stock
2. C. grated cheddar cheese
Simmer 15 minutes, stirring occasionally.
Sauté in skillet until soft:
1 T. butter
1/3 C. diced onions
1/3 C. diced celery
1/3 C. diced carrots
¼ t. minced garlic
Add vegetables to creamed sauce.
Add:
Salt and pepper to taste
Add: 1 T. red wine vinegar
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