A one-step addition to any recipe that needs extra thickening or a finishing cream sauce.
Chef Tip: You can customize your cream bases with seasoning blends such a Mediterranean, Japanese Seven Spice Blend or simply add garlic and onion powder to create a versatile product.
Ingredients
Yield: 12 cups
- 1 #10 can Jerzee Evaporated Milk
- 3/4 cup Unsalted Butter
- 3/4 cup Flour
- 1/4 cup Salt
Directions
- Melt butter in sauté pan.
- Whisk in flour to make blonde roux.
- Whisk in Jerzee Evaporated Milk and salt. Allow to simmer on low until mixture thickens.
- Serve hot.
