Guest guest Posted April 9, 2008 Report Share Posted April 9, 2008 You could start with a basic white sauce, which is milk, butter and flour. To this basic sauce you could add anything to make it your own. Does you chevre melt well? Chris Anyone know who to make a cream style sauce out of chevre? I have a head of cauliflower and a bunch of brussel sprouts that I need to fix tomorrow,and I thought a nice cream sauce would be really good. Especially with the ruby red trout that I am also fixing with the veggies. OR, if no one has any ideas on a cream sauce, how about some good suggestions on fixing cauliflower and brussel sprouts together! Deb Ferrell Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.