New Sauce

I am working on creating my own new sauce, so far so good.

The sauce according to French cooking traditions is a Béchamel, because there is milk and flour in it. However I barely use either, I used them to just thicken the sauce a bit. I used the sauce over some bowtie pasta and chicken, it came out awesome, and everyone agreed it was something that they would pay for at a restaurant.

The basic ingredients in this sauce are:

  • Harpoon Ale
  • Frozen Peas
  • Salt/Pepper
  • Red Pepper Flakes
  • Chicken Stock
  • Splash of Milk
  • 1 Tbsp of Flour
  • Olive Oil
  • Garlic