Marjoram Cream Sauce

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
3 tablespoons	45ml	All-purpose flour
2 cups	474ml	Cold milk - (nonfat is fine)
		Salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Chopped fresh marjoram leaves - - (to 4 tbs)

Recipe Instructions

In a small heavy saucepan, melt the butter over low heat, then whisk in the flour to make a paste. Whisk frequently while it cooks for 2 minutes. Off the heat, slowly add the milk, whisking until smooth after each addition. Whisk in the salt and pepper to taste and then whisk frequently over medium heat until the sauce bubbles and thickens. Stir in the marjoram.

Next try the sauce with dill, then sage, then with Chinese chives.

Yields 2 cups of sauce.

Source:
THE KITCHEN GARDEN COOKBOOK by Sylvia Thompson

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