Description
By posting this recipe, I don't pretend to be the discoverer. There are many publications on this topic. I want to share a personal experience of using the sauce in the tradition of the local cuisine. France and Spain are neighboring countries but their cuisine is significantly different from each other: the Spaniards, unlike the French, do not use butter when cooking, everything, including desserts, is made on olive. But what about the sauce? That's what I want to tell...
Ingredients
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Flour
2 Tbsp
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Olive oil
100 ml
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Onion
1 piece
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Spices
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Milk
0.5 l
Cooking
In the Spanish kitchen there are two kinds of sauce: medium thickness for grilling and thick for stuffing.
To enhance the smell used nutmeg, allspice.
Onions finely cut and fry in olive oil until Golden brown, add the flour, brown to cream color.
A thin stream pour in milk, stirring constantly, bring to a boil, proverjaem 10 min., add spices.
You can add finely chopped parsley. Cover tightly that no film was formed. Use for roasting vegetables, meat dishes.
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