Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Charolais Sauce
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Jogeephus" data-source="post: 1164260" data-attributes="member: 4362"><p>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.</p><p></p><p>Ingredients</p><p>1/2 stick of butter</p><p>1/2 cup heavy cream</p><p>1 cup whole milk</p><p>3 tsp of minced garlic </p><p>2 TBS Flour</p><p>1/2 tsp salt</p><p>1/2 tsp black pepper</p><p></p><p>Take a half stick of butter and heat in a pan.</p><p>Add chopped garlic (I used the precut kind like you buy in the jar)</p><p>Heat butter and garlic till it begins to brown just a hair</p><p>Add flour and make a roux and when it just begins to tan add milk and cream</p><p>Then salt and pepper and stir till it begins to thicken.</p><p></p><p>Alright, so its just a white sauce but with this much dairy I think cattle deserve some credit.</p><p></p><p>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?</p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1164260, member: 4362"] 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. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Charolais Sauce
Top