Recipe and Photo Credit: Augusta Anderson
Pictured: Pasta Salad with rotini, spinach, mushrooms, and green pepper, slathered in Lusty Goat Bechamel Sauce.
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
2 tablespoons Lusty Monk Original Sin mustard
1/4 cup crumbled goat cheese
Melt butter in saucepan over low heat. Stir in flour, and stir slowly and steadily until smooth. Stir in milk gradually, being careful not to burn, until mixture is warm but not bubbling. Add mustard, goat cheese, salt, and pepper, and stir continually until mixture is warm through. Use on pasta or anywhere you would use a slightly spicy bechamel sauce.
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