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Learn to Cook Anything Fattening!

Updated: Feb 28, 2018

If, without a cookbook, you only know how to make toast, this little how-to is for you! What if I told you that, before tonight, you could master sausage gravy, fettuccine Alfredo, mac ‘n’ cheese, and in time, anything else that is creamy and comforting? Believe it, because it is really so very easy. The secret is in the sauce!


First you need a fat. Choose your fat carefully, because it makes all the difference. When making sausage gravy, I always use the pork fat from my sausage (this means I cook the sausage before I start the gravy). When making an Italian dish, I use olive oil, or maybe an olive oil/butter combination. For mac ‘n’ cheese, my choice is always butter. Pick your fat, and start heating it in a deep skillet.

You are about to make your first béchamel sauce. Learn the name so that you can impress your mother-in-law. No one has to know that béchamel is really just a fancy way of saying, “fat + flour + milk”.

Once your fat is heated or melted, it’s time for the flour. Leaving your pan over medium heat, add the same measurement of flour. In other words, if you melted three tablespoons of fat, add three tablespoons of flour. Stir and cook the fat/flour mixture for about a minute. This mixture of fat and flour is called a rue. Be sure to cook the rue long enough to eliminate the raw flour taste, before adding the milk.


The amount of milk you add will be determined by the amount of flour you’ve used. The flour is added to thicken the sauce. More flour, and less milk, will make for a very thick sauce. Never panic though! If your sauce is too thick, just add more milk. If your sauce is too thin, make another rue, in a separate pan, and add it slowly to your original béchamel. If you’ve been following the measurements suggested here, and have used three tablespoons of fat, and three of flour, I suggest that you add three cups of milk. Slowly wisk in the milk, and bring your sauce to a slow boil. Once it has thickened, you’re done! Just add a little salt and you have made a béchamel.


Now I guess you want to know what to do with it, right? Add in that cooked sausage, some pepper, paprika, and garlic salt to taste, and you’ll have a sausage gravy that’s to die for! Add another cup of milk, a cup of parmesan cheese, minced garlic, oregano, and basil, for an amazing alfredo sauce. For mac ‘n’ cheese, simply add cheese. I’d add a cup of grated cheddar, and another cup of your favorite cheese..


Have fun impressing your family, and making them all fat ‘n’ happy!

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