Try this Basic White Cream Sauce recipe, or contribute your own.
Suggest a better descriptionIn heavy skillet, heat butter until melted; remove from heat and add flour, salt and pepper, stirring constantly until smooth. Add milk slowly, stirring and return to medium heat. Bring to a boil and cook 1 minute. THIN WHITE SAUCE: Reduce butter and flour to 2 tablespoons each, following above directions. Use for soups. THICK WHITE SAUCE: Increase butter and flour to 6 tablespoons each, cook as above. EXTRA THICK WHITE SAUCE: Increase butter and flour to 8 tablespoons each, cook as above. Note: For fish or other seafood, broccoli or asparagus, add 1/2 teaspool lemon juice and 1 tablespoon mayonnaise. MRS CHARLES HENRY FORD(JOSEPHINE MARVELL, AR From the book
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 4 | ||
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Calories: 147 | ||
Calories from Fat: 110 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 95mg | 3 % | |
Potassium 76mg | 2 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 7.2g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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