white sauce for pasta

white sauce for pasta
  • 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


  1. 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.

03/02/2017
white sauce for pasta, Pasta Sauces recipe PT10M PT2H 6 435 calories

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