This is one of the basic Mother Sauces which are the foundation for many dishes. It's oversimplied to say that this is just milk added to a blond roux, this thick sauce can easily be seasoned in so many ways that it becomes the building block for many wonderful dishes.
Warm the milk in a sauce pan or the microwave but don't let it boil. Set aside.
In a large sauce pan over low heat, melt the butter until bubbly. Add the flour.
Make a blond roux by whisking the flour and butter until smooth and thick but not browned, about 2 minutes.
Turn off the heat and slowly add the warmed milk, about 1/4 cup at a time, continue whisking until smooth, waiting until the milk is fully incorporated into the roux before adding the next 1/4 cup of milk.
Once all the milk has been incorporated in this manner, add a pinch of salt and return the heat to low.
Continue to whisk the sauce while on a low boil. The sauce will thicken the more you cook it. It is ready when the sauce is like thick cream and will coat the back of a soup spoon when dipped in the sauce.
As an option, grate about 1/8 teaspoon of nutmeg into the sauce.
For a thinner sauce, don't cook it long, for a thicker sauce, cook longer.
This sauce can be stored in the refrigerator for a short while. To reheat, place over a low fire and whisk constantly until it reaches the desired consistency.
A rich and hearty side dish, perfect for winter or anytime. Roasted butternut squash with a delicious sauce of brown sugar, butter, spices and pecans, highlighted with a double shot of dark rum. An instant family favorite.
Peel and cube the butternut squash, place in the backing dish with a pinch of salt; mix well to distribute salt.
Place the butternut squash in the preheated oven and roast for 40 minutes.
Meanwhile mix the ingredients for the sauce:
In a sauce pan over medium heat, melt the butter.
Add brown sugar and stir until desolved.
Add salt, thyme and allspice; mix well
Add apple cider vinegar and rum; stir well.
Add the pecans and the whole cloves, continue to stir.
Bring to a low boil and cook about 10 minutes, stirring often. Set aside until butternut squash is ready.
After the butternut squash has roasted for 40 minutes, remove the it from the oven. Mix well.
Check for tenderness by probing with a toothpick. If the squash is still hard, place back in the oven and check again in about 10 minutes. When the butternut squash is beginning to get tender, go on to the next step:
Pour the sauce over the butternut squash and mix well
Return to the oven for 10 to 20 minutes until the butternut squash is soft when probed with a toothpick.
Sweet Daddy D's Creole Sautéed Summer Squash and Zucchini
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Combine sliced summer squash and zucchini with red onions, creole seasoning and herbs, then saute over high heat to bring out the natural sweetness of the veggies. Slip in a little bacon...almost too good for a side dish!