INSTRUCTIONS:
1. To begin, remove some of the extra saltiness from the dry chipped beef slices by washing them under cold running water. After you’ve rinsed them, you should dry them off with paper towels. After that, slice the beef as thinly as possible into pieces that are suitable for snacking, and put them away.
2. Melt the butter without any added salt in a large pot or skillet set over medium heat. After the butter has melted and begun to foam, gradually add the all-purpose flour while continuing to whisk the mixture to make a smooth paste. Cook the roux for approximately two to three minutes, or until it reaches the desired color of a pale golden.
3. While whisking constantly, slowly add the entire milk while making sure there are no lumps. Cook the mixture while stirring it constantly until it reaches the desired consistency, which should take around 5 to 7 minutes. To bring out more of the taste, season with freshly ground black pepper.
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My grandmother’s Ambrosia Salad is unparalleled! She crafts it to perfection.
Found it in my in-laws drawer where they had butter dishes etc What’s this?? Fork there for scale.
