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Topic: Gouda Spinich Sauce  (Read 173 times)
Tags for this thread: gouda , white_sauce , cheese  Add new tag
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« on: April 30, 2019 09:01:28 PM »

This is something I just whipped up today just seeing how it might taste, and it was pretty darn...gouda.

  • 1. c milk
  • 2 Tbs. Cream butter
  • 2 Tbs. Flour
  • 2 oz. gouda (for this I used Great Value brand to save money).
  • 3 chopped garlic cloves
  • 1/4 c. chopped green onions (chives should be fine)
  • 2 hand fulls of spinach chopped
  • 2 Tbs. chopped parsley
  • Crushed croutons and parmesan for topping

White sauce: Over high heat, melt the butter then whisk in the flour, stir constantly until the mixture is mustard seed brown. Then whisk in the milk.  Once thickened, blend in the gouda til it is all melted. Set aside.

In another pan, melt 1 Tbs butter and saute the garlic. Then wilt the spinach, green onions, and parsley. Remove from heat, Blend in the gouda sauce, add a dash of pepper and salt to taste.

Mix in noodles of your choice (I prefer linguini or angelhair), if some was cooled while making portions of this, heat the entire mixture until everything is warm. Then serve and top with crushed croutons and parmesan.

Next task is to try this with a good brand of gouda. (Hmm! I wonder if a smoked gouda sauce would be a good topping for my Cheddar, Broccoli, chicken, rice & vermicelli recipe).

Edit 2: I've been thinking about this since last night. I like my sauces fairly thick, so maybe others would like it a bit thinner. Just modify the first part of this recipe with 1 Tbsp. butter and 1 Tbsp. flour, instead of 2.  That will thin it up quite a bit.
« Last Edit: May 01, 2019 07:24:45 AM by CatwithSevenToes - Reason: Slight modification for others » THIS ROCKS   Logged

"Eureka!", He hollered as he scampered through the streets of Syracuse.
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