This sauce is a dream. Although originally used as a base for Pot Pies, (.BELOW ) it is equally at home as a filling for Crepes or in a traditional or veggie Lasagna. Good Parmesan and home made Chicken stock add a depth of flavour. I simmered a whole Chicken with herbs and a bit of Ginger. I used the cooked meat of the chicken and the stock. Pre cooked Salmon or Trout would also be good.
Serves 4 to 6 depending on added veggies .
Ingredients for Sauce
50 g butter
40 plain flour
600 g stock, Chicken or veggie
175 g cream, or sour cream, light ok
50g Parmesan, grated
2 teaspoons French Mustard.
250 g dry pasta cooked
1 cup of veggies, I used peas and mushrooms , cooked
1 cup of bread crumbs.
Make roux by placing butter and flour in TMX bowl ,5 minutes, 100 degrees, speed 1.
Add remaining sauce ingredients, zap on speed 9 for 5 seconds if there are lumps in the Parmesan.
Cook, 9 minutes, 100, speed 4.
Cook pasta and veggies.
Add to sauce with chopped cooked chicken. 2 cups
Place into serving dishes and sprinkle on bread crumbs.
Place in hot oven to heat through and brown crumbs, or cover and place in fridge for reheating the next day.
Can add hard boiled eggs.
Can serve sauce over fish or chicken.
Can be Vegetarian by using vegetable stock and increasing vegetables.