Cilantro-Cumin Bechamel

Submitted by Cynna

"Tangy version of the mother sauce! A subtle smoky-spice flavor with a creamy background. Great served with pasta and my recipe for Now That's a Spicy Meat-A-Ball!! Recipe #168656 (featured in pictures, as well) You can sub the half-and-half for more milk if you choose."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 2 tablespoons butter
• 4 tablespoons flour
• 1 teaspoon salt
• 1 1⁄2 cups half-and-half
• 1 1⁄2 cups milk
• 1⁄4 cup fresh cilantro, finely chopped
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 tablespoon cumin seed, slightly crushed

directions

1. Melt butter in medium saucepan over medium-low heat.
2. Add onion, garlic, and cumin seeds and cook until onions are soft.
3. Whisk in flour and cook 3 minutes and flour has turned a lovely shade of gold.
4. Do not let it brown.
5. Whisk in milk & half-and-half and bring to boil, stirring.
6. Add salt and chopped cilantro.
7. Reduce heat to low simmer until thick enough to coat back of spoon.
8. Serve with your favorite pasta and enjoy!