Recipe: Creamy Sage-Whiskey Sauce (using evaporated milk)

CREAMY SAGE-WHISKEY SAUCE

"This rich, velvety sauce, like the rose sauce for Tomato-Cream Penne with Vodka uses evaporated milk with great success. If however, you love using cream feel free to substitute cream, partly or entirely. The combination of earthy sage and rosemary with the kick of whiskey is extremely good. The sauce is wonderful over any type of pasta, and is very quick and easy to make."

1/4 cup butter (60 ml)
1/4 cup flour (60 ml)
3 cups 2% evaporated milk (750 ml)
1 cup milk (250 ml)
Dash freshly grated or ground nutmeg
2 tbsp whiskey (30 ml)
1 tsp. dried sage (5 ml)
1 tsp. dried rosemary (5 ml)
1/2 tsp. salt (2.5 ml)
Pinch ground black pepper

Melt the butter in a medium saucepan over medium heat. Remove the pot from the heat, add flour, and whisk together to form a roux. Return to heat and let the roux bubble for 1-2 minutes.

Gradually add the evaporated milk, whisking constantly. Add the regular milk and bring to a boil, whisking constantly. Reduce the heat to low and simmer, whisking occasionally, for 4-5 minutes, or until the sauce has thickened.

Add the nutmeg and whisky, then sage and rosemary, running dried herbs between your fingers as you add them. Let simmer for 2-3 minutes more. Remove from heat and add the salt and pepper. Serve immediately.

Makes 3 cups (750 ml)
Source: Vegetarian Comfort Food by Jennifer Warren