Recipe

Basil And Garlic Smashed Potatoes Recipe

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Ingredients

Directions

Step #1 In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
Step #2 Remove & keep aside to cool.
Step #3 Melt butter in the pan, add half the milk.
Step #4 Mix the remaining milk in the cooled flour to form a smooth paste.
Step #5 When milk comes to a boil, add paste & stir continuously.
Step #6 Bring back to a boil.
Step #7 Cook till the sauce is thick enough to coat the back of a spoon thickly.
Step #8 Sprinkle top salt & fresh ground pepper & stir this to mix well.
Step #9 Use as required in individual recipes.
Step #10 Making time: 20 mins Makes: 4 c sauce Shelflife: Frozen 2 weeks ( thaw to about room temp before using) put in the fridged 1 day Note: I have used the above method as against the traditional method of frying the flour in the butter, since this way the consumption of fat (butter) is reduced as also the chance of lump formation is minimised.
Step #11 It is easier to handle by beginners.
Step #12 --.
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