02-01-2006, 02:04 PM
1/4 lb. (1 stick) plus 4 tbsp. unsalted butter
3/4 c. all-purpose flour
5 c. milk
1/2 c. dry white wine
1/2 lb. Parmesan cheese, freshly grated
Several dashes of cayenne pepper, to taste
In a heavy, medium saucepan, melt the butter over moderate heat. Add the flour and cook, stirring, for 3 to 5 minutes, without allowing the mixture to color.
Whisk in the milk and wine. Bring to a boil, whisking until thick and smooth. Reduce the heat and simmer, stirring frequently, for 10 minutes. Stir in the cheese and cook until melted. Season with salt and cayenne pepper. (The sauce can be made ahead. Dot with butter, cover and refrigerate. Reheat, whisking until smooth. If the sauce is too thick, thin with milk.)
3/4 c. all-purpose flour
5 c. milk
1/2 c. dry white wine
1/2 lb. Parmesan cheese, freshly grated
Several dashes of cayenne pepper, to taste
In a heavy, medium saucepan, melt the butter over moderate heat. Add the flour and cook, stirring, for 3 to 5 minutes, without allowing the mixture to color.
Whisk in the milk and wine. Bring to a boil, whisking until thick and smooth. Reduce the heat and simmer, stirring frequently, for 10 minutes. Stir in the cheese and cook until melted. Season with salt and cayenne pepper. (The sauce can be made ahead. Dot with butter, cover and refrigerate. Reheat, whisking until smooth. If the sauce is too thick, thin with milk.)