90% of the people that come here follow me. We make 15 at a time; it never stops. Thank you, Deb! Nobody wanted her stuff. Try the Jump to Recipe button at the top of the page. Privacy Policy, I am usually no fan of Microplane (specifically Microplane rasp-ed) parmesan. Pulse all ingredients EXCEPT the water until JUST combined, and walk away for 5-10 minutes to let the flour hydrate. Begin stirring vigorously. Frank is the man behind East Village eateries Frank, Lil Frankies, new york city, new york city restaurants, Chef Frank Prisinzano, Frank Prisinzano, Pasta Recipes, Lemon Recipes, 2021-01-04 Which is why it was so fun a few months ago to discover the Instagram account of Chef Frank Prisinzano. Here is an adaptation of Iconic NY Chef Frank Prisinzanos recipe. (You can put a strainer beneath them to catch the seeds.) My favorite pasta is bucatini, so thats what I used. The spaghetti acts like a whisk, says Frank before describing the process in Italian, Mantecato benissimo. Throw the lemons in with the spaghetti, so the skins zest the pasta. Rather than give his fans a list of ingredients and instructions for putting them together, Frank , 2021-06-30 Frank Prisinzano Age, Height, Birthday, Parents. It also became a promotional tool, but not in a promotional way. I did save out some parmesan to put on top. What he and Host Mike Pecci really get into, however, is the importance of establishing that flow through repetition and practice. From his New York City home, where he blasts jazz and sips grappa from a shot glass, chef Frank Prinsinzaro caught up with Editor-in-Chief Maddalena Fossati for our live Instagram series #BUTTALAPASTA. Use a slotted spoon to transfer sage to paper towel-lined plate. In that same pot, squeeze two halved lemons. Serves 2. Remove the cooked zucchini from the pan with a slotted spatula and place it on a plate. Heat a large heavy pot over high heat. I have just made your spaghetti al limone. Tell me about your unique style of pizza. It has a ton of butter but no cream. After a minute or so, add a slice of zucchini to test the heat. This recipe is going into my rotation of weeknight favorites, thanks Deb! Ive made so so many of your meals, that wow me personally but Im not so sure for others and Im just wondering what you would say? Since this is simply a method to follow, you are able to add meat if you'd like! Hey Deb. This started when I was in junior highId let the Food Network play in the background everyday after school while I did my homework. Congrats and thanks, Deb. } I started my Instagram page 8 years ago as a notebook for all my travels through Italy; I wanted to remember all of it. Remove from the oven and let cool at least 30 minutes on a rack before cutting and serving. Love it. With just a few basic ingredients and a few minutes, you will have this creamy dish ready to enjoy. Then dump the water out. When the pasta is ready and veryal dente, turn off the burner and keep the spaghetti in the pot with the water. Frank Prisinzano: The 'No-Recipe' Chef and Instagram Sensation by Carole Hallac Contributor March 22, 2020 How the larger-than-life owner of Frank, Lil' Frankie's and Supper in the East Village became an Instagram sensation, sharing his 'no recipe' cooking methods. Salt. Reserved pasta water is used in a lot of pasta dishes that have a sauce, including this Vodka Sauce recipe and Copycat Carbones Spicy Pasta, just to name a couple. I want you to meet my kids @PalazzoPrisinzano @DaddiesNYC @LilFrankiesGrocery @SupperNYC @FrankRestaurant You might want to check out the comment guidelines before chiming in. We have another oven in the basement to handle deliveries. Make sure all of your ingredients and cooking utensils are close by. I cook a lot, and pasta is commonly cooked in our home, but believe it or not, Id never made cacio e pepe. (The internal temperature should be at least 140 degrees.). My character is an amplified version of myself to make it fun. Scrape all the drippings up from the bottom of the pot. I dont think Ive ever enjoyed a 3-ingredient bowl of pasta so much! Transfer half of the cooked zucchini and oil on the plate into a food processor. (Frank prefers the Celtic kind and loves starchy pasta water.) Prisinzanos birthday fell on December 15, 1965.He grew up in New York, America. Use tongs to pull out the dripping spaghetti and place it into the pot with lemon water. Made it tonight. made this & its delish, so easy & so fast to make. I give tough love to my followers. One bite and I was hooked, not to mention that I felt like I was transported to the Amalfi Coast. It just makes you look foolish, Talion Hendren. Vegetarian Lil Frankies has been my busiest venue for the past 15 years.. hi!! I served it with grilled pesto shrimp. Use a julienne peeler (available at any good cooking store like Sur La Table or Broadway panhandler) to make Zucchini Pasta by . success: function(response) { During COVID trying most of themdepending on what I can get my hands on at the local farm stand. A bite of pasta was good with a bit of the sides or on its own. From Puglia's finest burrata to America's best rock-and-roll music, the tastemaker knows exactly what to serve. Made this and it was perfect! One thing that I havent tested out for myself could leftovers be reheated, say, a day later? I had a very similar dish but with mint instead of basil. First published June 18, 2019 on smittenkitchen.com |, River Cafe Londons 30th anniversary cookbook edition, Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette, Sheet Pan Meatballs with Crispy Turmeric Chickpeas, https://www.seriouseats.com/2017/03/how-to-make-vegan-pasta-carbonara.html, 1/2 pound (8 ounces or 225 grams) dried spaghetti. Set two pots side by side: one for boiling the pasta and another for mixing the pasta with the lemon and butter. We ate this last night (haha, and the night before! How can I miss? You have to move really fast, says Frank. Note: If you cant make your own pasta, you can find fresh white or green pasta dough at many supermarkets and pasta shops, or online. Im not sure what Im doing wrong, but the cheese mixture clumps, doesnt emulsify, and doesnt stick to the pasta. This, with shrimp and a salad, is the perfect I dont have energy to cook meal. I.V. I made this for dinner tonight with a simple salad, so easy and so good! Its all about the timing! Reduce the heat to low and simmer for 1 hour. Spaghetti Add a single layer of zucchini to the oil. I made this last night and it was so easy and really good. I would make it tonight but your lentil and chickpea salad with feta and tahini is already in the works so. During this process, the lemon, water and butter will emulsify. Sprinkle with salt. I am real. I didnt have real lemon juice, or fancy shaved parmesan, just the bottled juice and bagged parmesan, but boy was this delicious. I made this last night. Watch. When I saw this ridicuously simple recipe for spaghetti al limone I had an inspiration that I thought Id pass along to you. Why do I have to read a damn novel to find out if it is worth making? You can also use the food processor method we do in the. I made this last night to go along with Merrills Chicken Fingers (Food52) and it was amazing! Dish was light but very flavorful. 1 1/2 hours. Scatter a layer of both cheeses on top. Once the pasta dish has been made, its important to serve the portions in warm bowls or plates. Thank you for this recipie. Peanut Free Heat a large pan on the stove. Gosh 3.5 oz of parmesan reggiano for 8 oz pasta is ALOT of parm, and I like parm. }); Adapted from Frank Prisinzano, Frank Restaurant, New York. I weighed my while I grated it and it was alot of parm. Ladle a couple cups of boiling pasta water into the empty pot to keep it warm. Real Frank 11.2K subscribers Tag me on Instagram: @frankprisinzano Feel it rise up with its wavy arms rattling molecules See it stage dive into hot oil Altering and ushering the unsuspecting egg. After a long day, I whipped this up for my tired family and we all enjoyed a wonderful meal. The best kind in my opinion. Boil the spaghetti in salted boiling water, according to the package directions. This is a keeper. Set aside. Thanks so much! Five years ago: Valeries French Chocolate Cake Id give it a try. Well done, and I will be using many more of your recipes. I loved how easy this was. Homestead Recipes is a book about comfort food! Add olive oil, about 1/2 teaspoon salt (and more to taste), and several grinds of black pepper and combine them with a whisk until very well mixed and as smooth as possible. You want to make. Move the spaghetti in circles with a wooden spoon, so that it becomes coated with the lemon butter sauce. Here is the article C.F E P.IVA reg.imprese trib. This is it!! Instructions. Deb made this today for my MahJong group and it is absolutely delicious. Seven years ago: Broccoli Parmesan Fritters Eleven years ago: 10 Paths to Painless Pizza-Making and Pistachio Petit-Four Cake This pasta bake is almost deceptively good, and seasonal. Set aside, or cool to room temperature and refrigerate for up to 1 day. Or, add an egg yolk + the hot pasta water for that carbonara creamy cheat. I'm from the three best lemon-producing regions in the world, he said, proudly referring to his Southern Italian American heritage. Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan. Made this for dinner last night and it was a hit! Julia Moskin, Frank Prisinzano 4 to 5 hours, can be made in stages Maureen Abood's Eggplant With Lamb, Tomato and Pine Nuts Melissa Clark, Maureen Abood 2 hours Healthy Eggplant, Tomato and. 2023 I Am Homesteader. Frank's Bolognese from Happy Cooking: Make Every Meal Count.Without Stressing Out (page 233) by Giada De Laurentiis. "You have to move really fast, " says Frank. I find I need much less lemon and olive oil, as well. Ten years ago: Lemon Mint Granita, Pickled Sugar Snap Peas and Springy Fluffy Marshmallows Instructions Bring a large pot of generously salted water to a boil (Your water should taste like the sea). Use tongs to pull out the dripping spaghetti and place it into the pot with lemon water. Ive used it three times now including once when I had some vegetables nearing the end of their ripeness and this sauce was the perfect vessel. I weighed everything and used the correct microplane and it still did not come together until I put the pasta back in the pan and simmered it with a bit of pasta water. Quick, easy, & delicious; a real home run! Baked Ziti Alison Roman. Ive made this countless times and recently tried a more winter-y version with preserved lemon definetely worth it! just had this at lil frankies on the LES! We dont even know what time is. I had everything on hand for the pasta except basil but I didnt seem to miss it. So it only makes sense for us to remix one of his best recipes: his sticky garlic red sauce! See, your palate is like having another dick. I used thyme instead of basil as it was what I had and topped it with prawns and it was delicious! Plus, youll already be using it for the lemon zest, right? Spaghetti Limone is a buttery, lemony pasta dish drizzled with olive oil and topped with plenty of parmesan cheese that is on the table in just a few minutes! You didnt have to read a damn novel, you skipped over valuable information to help you succeed in making this recipe in your home. If I weighed it first would that have made a difference? It was super easy to make. . Bring approx 1 gallon of abundantly salted water to a boil in a nice size pot. Its the same thing: Use it. We made it for dinner tonight. I liked the idea of a rock n roll pizzeria. Frank said it was time to rock and roll, squeezing the lemons and swirling the pasta, never letting it get cold. How could you not develop this muscle? Made it. This sounds perfect, but 1/2 pound of pasta is never enough at my house (I have a teenager). Serve immediately. People dont see me cook at my restaurant, but if I opened a new one, I would be behind the stove at the beginning thats how I set everything up. Drain noodles and reserve 1 cup of pasta water. More from Best Casserole Recipes. Add butter. Frank Prisinzano, New York-based restauranteur and founder of East Village Radio, understands what people want. All three are some of the best New York City has to offer. I used a medium-sized one the next time I made it, and it was the perfect balance for both of us. This will be one of them. And, it has nothing to do with anything, but their badassery in the kitchen. Back in October of 2018, my husband and I were in New York City and had the chance to try the limon pasta dish at one of Frank, 2013-02-08 Recipe courtesy of Frank Prisinzano, Frank, Supper and Lil' Frankie's, New York. I tried this recipe, following it to a tee, and like I had with the Cacio e Pepe, the sauce just didnt come together. I do the menu, design all the interiors, build the whole restaurant myself, and I train every single cook, on every single station, step-by-step. :), The simplest way to make spaghetti al limone is also my favorite, enlisting an uncooked sauce, but no cream, butter, or other clutter. The kale flavor in the pasta is faint (you can leave it out) but adds another breath of green to the aromatic fresh basil and crisp fried sage. 2020-03-27 Frank Prisinzano The bad boy of Italian cooking, Prisinzano has built a brand on his suave, soulful and sexy way of cooking, as well as his trio of hugely popular New York City restaurants. spaghetti sea salt, or kosher salt 1 to 2 lemons sliced in half 1 stick grass-fed, unsalted butter cubed + more if needed parmesan cheese finely grated Instructions Bring a pot of heavily salted water to a boil, cook your spaghetti to al dente. In a mixer fitted with a dough hook, combine all ingredients and mix just until a dough forms. Support Page; Paired with fresh Chive & Garlic Linguini, this whole meal was ready in 3 minutes. (I havent yet had any leftovers to test it for myself.). Wow, sooooo good and so very easy. Put the ingredients at the beginning of the recipe. This recipe is going into the keeper file! Simple and delicious as written. Instead of the basil, it was sprinkled with mint. It takes all of a minute longer to make than pasta takes to boil and the result is the kind of sunny, summery, quick meals we all need more of in our repertoires. Ive have trouble with both this and the cacio e pepe paste method. What the fuck else do I need? See what I mean about badassery? Ill People are watching them. 1 1/2 hours, plus 4 hours or overnight chilling . Top each bowl with 1/4 cup freshly grated pecorino romano, about a teaspoon of fresh mint, some freshly cracked black pepper, and a light drizzle of extra virgin olive oil. Jun 2, 2020 - Mild-mannered engineer by day, ambitious home cook by night Thats why I opened the East Village radio station at Lil Frankies. Thanks, Deb! Wondering if you tested his, or something like it, and preferred it without the butter? But I always say hi to everybody and I never turn anyone down for pictures.. In New York, it didnt make sense. url: url, It helps if the pasta water and pasta are PIPING hot. Here is what the post says: Pasta Water: You will notice that you need to reserve a cup of pasta water as you drain the noodles We only used 1/4 cup of the reserved pasta water, but you can always add more until the sauce reaches your desired consistency. Position utensils next to each other, so that nothing gets cold. Preheat oven to 425 degrees. Your email address will not be published. That twitter account is hilarious, i just sent it to an italian friend of mine with a tendency to get very angry at food I double-dog dare ya to try it. This is divine, fast, simple, delicious. Facebook 0 Twitter LinkedIn 0 Reddit Tumblr Pinterest 0 0 . Fuck you. Ah the adult version of my weakness of just Spaghetti noodles and Parm. Ho! We use a Neapolitan pizza oven from a third-generation builder, Alfredo in Long Island a good friend of my ex-wife, Lorenza. Milano n. 00834980153 societ con socio unico, How to Make Lasagna: the 10 Most Common Mistakes. Subscriber benefit: give recipes to anyone. Thanks for meeting my cooking needs! Spaghetti al Limone with Chef Frank PrisinzanoNew York's "no-recipe" Frank Prisinzano wowed us with a rich lemony pasta demonstration live on @LaCucinaItalia. Father's Day I used pre grated Parmesan and eyeballed the rest of the ingredients but was still so pleased with how it turned out! Hi Deb, you recipe calls for 31/2oz of parm. I love love LOVE this recipe. Id been enjoying a version for a few months that depended on heavy cream, loads of butter lots of whisking. If I know one thing, it will be that Parmesan(Or other sharp, aged, grated cheese will) and Pasta combination will do me in. Parmigiano Reggiano Gosh, even typing it out gets me excited. I just really loved the anti-establishment feel of it; it was cash only and the artists, producers and movie makers lived here. Directions 1. 2.5 Years Ago: Pimento Cheese Potato Bites Wondering if you tested his, or something like it, and preferred it without the butter? It is specially designed with a double dome. The ingredients should be the first thing you see for food allergies purposes. When I opened the restaurants, a lot of the scene was moving to Williamsburg in Brooklyn, but I still wanted to preserve the neighborhood. Bang on! Not only is everything this man touches phenomenal, but I love that he is a no recipe chef. I dont just teach them how to make it I teach them how to flow, how to move. Id never much been tempted by the cacio e pepe (Im probably wrong, so Im going to try it next) but I love lemon, so I had to give this a go a couple days after you posted the recipe. That cant be it, , Although my all-time favorite pasta is spaghetti limon (one of Frank Prisinzanos methods), this simple spaghetti sauce recipe is hands down my second favorite option. Boy was that good. 2021-11-10 Chef Frank Prisinzano, Frank is notorious for his refusal to use a recipe if you ever ask him for a recipe hell tell you in no uncertain terms that he doesnt use one. I am like a punk rock musician doing Italian food in NYC. $.ajax({ Immediately wrap in plastic wrap and refrigerate at least 1 hour or overnight. And I have shared the recipe many times! 35 minutes, plus at least 30 minutes soaking, About 3 1/2 hours, plus overnight marinating. 196k Followers, 664 Following, 6,179 Posts - See Instagram photos and videos from Frank Prisinzano (@frankprisinzano) frankprisinzano. Tossing in steamed spinach is a good way to get some extra greens when Im really pressed for time. Cook until tender and just starting to turn slightly golden in places. Zucchine Limone (Dairy free version) Makes 2 Portions INGREDIENTS 4 medium sized zucchini 1 lemon split in half 4 ounces excellent quality extra virgin olive oil Coarse Sea salt White pepper METHOD Bring approx 1 gallon [] Lasagna With Spinach and Roasted Zucchini Martha Rose Shulman. My grandmother never spent any money; she comes from the Depression era, so she would steal silverware from restaurants and put it in her bag so it was a conglomeration of utensils from everywhere shed ever eaten. Grab a strainer that will fit inside the same pot. Mashed Potato Casserole Melissa Clark. Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste. Be the first to leave one. This is delicious!!!! Repeat with remaining ingredients, ending with cheese and herbs on top. I like a little garlic with lemon, so may add that next time. The sauce wouldnt emulsify so I tossed it all into a hot ss skillet with more pasta water and olive oil, tossed a bunch, and it all came together! There arent any notes yet. Use the same rasp to grate the parmesan on top. Potato Linguine with garlic, oil, parsley and pepperoncino , 2020-05-05 One of my newest, really major Chef Crushes is Chef Frank Prisinzano. Once it's warm, add butter. It worked out perfectly!! Wow! As the noodles are cooking, be sure you have the skillet and ingredients nearby to get the sauce made. Add noodles and cook until al dente, according to package directions. I made this after seeing it in a CNN video,. Arrange the potatoes in a greased 913 baking dish. Scatter basil leaves and fried sage leaves on top. new york city, new york city restaurants, Chef Frank Prisinzano, Frank Prisinzano, Pasta Recipes, Lemon Recipes, Mandy, Girl and The Comment. Thank you for posting this. I love sharing all my tested and perfected recipes here! Frank . Note: This recipe serves four to six. Well, this was delicious for dinner tonight, and we had everything in the house I am keeping a couple of lemons on the grocery list, they have been coming in handy lately. (You can put a strainer beneath them to catch the seeds.) Have you ever tried using a vegan parmesan? In general, however, if it clumps, it melted off the pasta, either there was too much liquid before the cheese could adhere or it got too hot. It's so easy, but it does require a certain amount of attention to detail. Transfer to a clean kitchen towel and squeeze dry. So of course I have to be the ambassador of lemons, right? Perfect for al fresco dining on a lovely evening. As Frank says, this is the defining moment Its time to rock n roll!. C.F E P.IVA reg.imprese trib. I messed up the timing and my spaghetti was ready before the sauce mixture and thus wasnt super hot when I added them together. Ok, so something about me. Recipe by Frank Prisinzano of Sauce in New York. He says hes never written one down in his life and he shows no signs of changing his mind anytime soon. The Queen and I both enjoyed. e.preventDefault(); Just made this and its yummythen I added chopped walnuts and it got even yummier! This was SO GOOD, definitely will make this again. He never provides any written instructions, never gives any specific measurements. Lemon Pescatarian This is delicious! Thanks! In a large skillet over medium heat, add cup pasta water, lemon juice, and 4 tablespoons of the butter. Wearing his signature coke bottle glasses and a t-shirt, he swung us around the kitchen, filming with one hand and cooking with the other. As Frank says, this is the defining moment Its time to rock n roll!. As odd as it sounds, some clever chefs making a vegan version of carbonara realized that both hard cheese and sauerkraut have a bit of a lactic acid (fermentation) tang, as well as a bit of funk and saltiness. I liked that version (honestly, it was SOOO good), but this one looks just as tasty/lemony and less of a wreck on my arteries AND dishes looking forward to trying! try cutting the hit 1/2 half next time. Butter So, among his restaurants Frank,Lil FrankiesandSupper the most popular dish is, hands down (although you NEED to have the Polenta Bolognese at Supper ASAP), Spaghetti al Limone. I was led to this recipe through your email; we will be having raspberry brown sugar gratin (with frozen raspberries, hope this works) in a little while. Ive always put Parmesan into my pasta in the hot pan and it just sticks to the pan making a cleaning chore. And made a double batch so I have leftovers for lunch. No Sugar Added document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Well. You may not need all of the water. Did not alter the recipe in anyway. The recipe was well written and came out well, but the flavors (all that cheese + lemon) are assertive. Do the same thing with the pasta bowls to warm them. Funghi Sauce. Whenever I cant think of what to make for dinner, I turn to your site. It was the center of the punk rock movement; it had so many great venues. In other words, the plate should feel warm, so that the butter sauce never solidifies. Cut the dough into about 16 pieces, sprinkle each one with flour, and lay out two large baking sheets lined with parchment paper and sprinkled with flour. On winter days nothing can compare to a hot bowl of fresh pasta topped with a flavorful funghi sauce. Then he carried us into the living room to try out a wooden swing bolted into the ceiling. I used pre-grated parm so the sauce was a tiny bit grainy, but everyone snapped it up happily and I was so pleased to not have to settle for junk or turn the oven on, and it was on the table in 15 minutes flat! Made this one lone, Friday night and loved it! If you like a sturdier, more toothsome pasta, substitute 1 teaspoon (5g) olive oil, and 1 tablespoon (15g) water, for the second yolk. Great recipe! It was a perfect combo. Quick Links. Butternut Squash Pasta Is Our Favorite Fall Recipe. I figured 3.12 ozs was the same whether grated first or weighed as a chunk. I thought I knew what was for dinner tonight and then this popped up. Thats a big culprit with clumpiness. Coolsomebody else cooks this besides me! Our best lasagna recipes including vegetarian lasagna, vegan lasagna, spinach lasagna and more. Bring to room temperature or warm before using; whisk in more milk if necessary to make a texture like thin mayonnaise. The tartness varies wildly depending on the size of the lemon you use. Heat the oven to 375 F. Place the duck breasts, skin-side up, on a cutting board. $(obj).find('span').text(response); Made spaghetti tonight and I use it on the noodles after i drain them. First time making this and I cant believe how amazingly easy the sauce was, and how perfectly it turned out. Coming Up Next. Position utensils next to each other, so that nothing gets cold. Ingredients Steak (Sirloin or Filet) Butter (At least half of a stick) Large Pan (with lid) Rosemary Cloves of Garlic Large Spoon Method Prep the steaks by adding whatever seasonings you'd like, heavy on the pepper. Notify me of follow-up comments by email. We know for instance that a #marinara sauces main #flavors come from the punch of dried oregano, toasty garlic in olive oil, vegetal parsley, black pepper and spicy peperoncino in a strong base of tangy chopped tomatoes, but here I decreased the tomato a lot . Instead, Frank teaches what he calls methods, or ways to cook different types of food. I teach them to cook how Italians cook from the heart the exact way I learned. When vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. What are the first meals that come to mind? Working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. It really stuck with me because of the flavors and simplicity, but also because I couldnt understand the waiter. One of my newest, really major Chef Crushes is Chef Frank Prisinzano. This book has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies. If dry, knead in water a little at a time. I made this with linguine. Drain noodles and reserve 1 cup of pasta water. This is delicious and quick!! Heat a skillet over medium heat. After draining the pasta, I just threw all of it together back into the pasta pot (with the oil) and mixed it together with tongs. Can you describe the texture? Wash your Zucchini thoroughly making sure there is no dirt left on the skin. I just made this and it was super yummy, especially with the basil leaves! I got everything together in the time it took to boil the water and cook the pasta. Add the juice of the whole lemon (about 4 tablespoons). Mary, the halloumi roast with eggplant, zucchini, and tomatoes and crushed olives with almonds, celery, and parmesan from SK Every Day were huge hits in my book club. Pasta water adds a salty flavor to the dish, as well as helps thicken the sauce and evenly coat each and every noodle. Everything is better with butter and cheese. Keep whisking and cooking for another 5 to 10 minutes: the sauce should be thick and smooth, with no floury taste. Turn the heat off. I couldnt get the texture right and ended up with a really unappetizing mass of cheese and lemon, and I didnt care for either the texture or the taste.
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