White Wine Cream Sauce

Dinner tonight was pasta and peas in a white wine cream sauce. It was pretty tasty, but mostly an effort to do something with a bottle of wine—a white Bordeaux—that I am not fond of.

The sauce was pretty simple: Melt butter in a pan. Add some flour to make a roux. Add white wine and garlic, and then some milk. Cook until it begins to thicken. Season with salt and pepper.

The sauce came out rather tangy. An interesting surprise, although I have to admit, I generally prefer things not tangy. Still, all in all, not bad.

And now one of my characters is making the same dish, plus prosciutto, in the Werewolf project.

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