Simple Brandy Cream Sauce for Ravioli

I'm on a cream sauce and ravioli kick right now. This is a simple sauce to make. It doesn't matter what kind of brandy you use; you can also sub gold rum although brandy gives it a richer taste. But it would also probably taste fine if you omit it. This is a good amount for about 4 servings, 700g/1.5 lbs of premade ravioli.

• Ready In: 15 mins
• Serves: 4
• Yields: 4

Ingredients

• 3  tablespoons butter
• 4  tablespoons all-purpose flour
• 1⁄2 teaspoon  minced garlic (1 small clove, minced)
• 1 1⁄4 cups milk
• 2  tablespoons brandy
• 1  teaspoon  chopped fresh parsley
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon white pepper
• 1  dash nutmeg
• 1  dash turmeric

Directions

1. Make a roux out of the butter, flour, and garlic. Be careful not to burn the mixture, turn the heat off should lumps form-- keep whisking this mixture thoroughly.
2. Pour in the milk and whisk it with the roux.
3. Incorporate the alcohol. Let the sauce cook until thickened, this may take several minutes.
4. Beat in the spices and stir.
5. Throw in the parsley and serve over ravioli of your choice. It also makes a nice sauce for veggies, especially with mushrooms.