Instructions:
In a medium saucepan over low heat, melt the butter. Whisk in the flour to create a roux.
Gradually whisk in the warm milk, increasing the heat to medium-high. Cook and stir until the mixture thickens.
Bring the sauce to a boil, then stir in the dried beef and cayenne pepper. Heat through and serve generously over toast. Enjoy!
Adjust Consistency: The thickness of the sauce can be adjusted to your liking. If you prefer a thicker consistency, use less milk, or if you want it thinner, add more milk gradually until you achieve the desired texture.
Seasoning: Taste the sauce before serving and adjust the seasoning accordingly. You can add a pinch more cayenne pepper for extra heat or some black pepper for additional flavor.
Dried Beef Soaking: If the dried beef is too salty, you can soak it in water for a short period (about 15-30 minutes) and then drain it. This can help reduce the overall saltiness.
Browning the Flour: When making the roux, be careful not to over-brown the flour, as it can affect the color and taste of the sauce. Aim for a light golden color.
Variations: Feel free to customize the recipe based on your preferences. You can add diced onions or mushrooms for extra flavor and texture.
Toast Options: While the recipe suggests serving over toast, you can also try it with biscuits, rice, or noodles for a different twist.
Fresh Herbs: Consider garnishing with fresh herbs like parsley or chives to add a burst of freshness to the dish.
Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. When reheating, you may need to add a bit of milk to maintain the desired consistency.
Beer Pairing: If you choose to enjoy this dish with a cold beer, consider a light lager or ale, as they can complement the flavors well.
