Melt butter in a heavy saucepan. Add onions, garlic, and herbs and saute until onions are translucent. Add flour and cook, stirring often, until flour begins to turn golden, 3 to 5 minutes. Gradually whisk in milk, bring to a simmer, and simmer over low heat for 15 minutes to blend flavors, stirring often. season to taste, starting with 1/2 teaspoon salt and a few grinds of black pepper. Pour sauce through a sieve into a bowl, pressing with a spatula to remove solids and extract flavors. Discard solids. Sauce is ready for use.
Great for making vegetable lasagne or spinach lasagne.
Add sauteed and drained mushrooms to make killer mushroom sauce. Add grated Parmesan cheese for Alfredo sauce. Layer with fresh lasagne noodles, grated Fontina, and grated Parmesan for classic white lasagne. You can add a fresh ricotta filling or ricotta and spinach filling if desired.
Any time white sauce needed for pasta- mushrooms, alfredo, white lasagne, etc
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