Cilantro-Cumin Bechamel

"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."
 
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photo by Cynna photo by Cynna
photo by Cynna
photo by Cynna photo by Cynna
photo by Cynna photo by Cynna
Ready In:
20mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

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

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