Charolais Sauce

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Jogeephus

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I've been experimenting and came up with something that is truly fabulous that can be used on pasta or anything you can imagine. This is simply the base and you can add whatever you want to once you taste it but its very good on its on.

Ingredients
1/2 stick of butter
1/2 cup heavy cream
1 cup whole milk
3 tsp of minced garlic
2 TBS Flour
1/2 tsp salt
1/2 tsp black pepper

Take a half stick of butter and heat in a pan.
Add chopped garlic (I used the precut kind like you buy in the jar)
Heat butter and garlic till it begins to brown just a hair
Add flour and make a roux and when it just begins to tan add milk and cream
Then salt and pepper and stir till it begins to thicken.

Alright, so its just a white sauce but with this much dairy I think cattle deserve some credit.

The beauty of this, besides the flavor, is if you put your noodles on to boil the sauce will be ready by the time your noodles are done. Maybe 10 minutes?

I had stir fried some mussels, shrimp, octopus and crab in another pot then dumped this on top of the prepared noodles and added 8 oz of mushrooms to the sauce then poured this over everything and mixed together well. It was beyond good.
 

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