Green Béchamel

This is a delicious pasta sauce that I created when I was short on ingredients and too lazy to go grocery shopping. It's basically a béchamel sauce with a celery & jalapéno puree and pieces of Italian sausages.

• 2-3 stalks celery
• 2-3 jalapénos
• 1-2 Italian sausages
• 3/4 ounce butter
• 3/4 ounce flour
 

I like it spicy, so I usually buy spicy sausages or I toss in a few dashes of cayenne pepper toward the end. I absolutely love this recipe. However I haven't made this recipe for many people, so please make it let me know what you think!

1. Begin browning sausages over medium-low heat.
   
2. Meanwhile roughly chop celery and jalapénos before pureeing them in a food processor.
3. Once the sausages are browned and slightly cooled, chop into quarter-inch pieces.
   
4. Make a light roux with the butter and flour.
5. Mix in the puree and sausage.
6. Thin with cold whole milk, until you reach the desired consistency.
   
7. Just bring to a boil, then remove from the heat.

Enjoy!