![]() When all the milk is in, switch back to the spoon and stir in the thyme sprig, bay leaf, and 1/2 tsp. Once about half the milk is in and the mixture still isn’t very thick, you can add the rest more quickly. To avoid lumps, go slowly at first, whisking until the mixture is smooth before adding more milk. Switch to a whisk and gradually add the milk, whisking constantly. Add the flour and cook, stirring, until slightly darker, 1 to 2 minutes. salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to 5 minutes. Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Heat the oven to 400☏ and put a large pot of well-salted water on to boil over high heat.
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