Bernardi Sauce

The Bernardi Sauce is a basic butter, milk and flour roux, which Eric learned from his Italian teacher back in undergrad. It cooks up fast, and with that flour in the pan – you can barely leave its side. It’s fairly high maintenance, as far as sauces goes. It’s good to have your ingredients ready to go before you turn on the heat.

You will need:

    3 Tbs butter
    4 Tbs flour
    2 cups warmed milk
    salt and pepper to taste

Melt butter in medium sauce pan over medium low heat. Add flour and whisk for a minute and a half. Don’t stop whisking. Do not let it brown. Gradually add warmed milk, constantly whisking. Season to taste with salt and pepper. Keep stirring/whisking until sauce is the desired texture.

constant whisking will prevent clumps from forming in the sauce

constant whisking will prevent clumps from forming in the sauce

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