White Sauce For Pasta
4 servings
Ingredients
2 tablespoons butter
2 tablespoons margarine
3 tablespoons all-purpose flour
1 cube chicken bouillon, crumbled
1 1/2 cups boiling water
1 cup 2% milk
ground white pepper to taste
Instructions
Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.
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