A French staple
From Laura Calder
1. Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes.
2. Melt the butter in a saucepan.
3. Whisk in the flour and cook for a minute.
4. Gradually whisk in the milk.
5. Cook, stirring constantly, until thick.
6. Season.
7. For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup/250 ml milk
8. For very thick béchamel for soufflé base: 3 tablespoons butter, 5 tablespoons flour, 1 cup/250 ml milk. It makes the souflee more stable.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 498 | ||
Calories from Fat: 424 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 126.6mg | 39 % | |
Sodium 2358.8mg | 81 % | |
Potassium 126.2mg | 3 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 18.3g | ||
Protein 2.8g | 4 % | |
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: 498
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