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Suggest a better descriptionMAKES 2 CUPS LACTO This herb-scented bechamel sauce is a lighter but luscious alternative to a rich cream sauce. Though thickened with flour, it has the texture of cream, and when cooked the full length of time it shouldnt have a floury taste. Always prepare this sauce before making the ravioli so the herb flavors have a chance to infuse. In small saucepan, combine milk, onion, peppercorns, parsley, bay leaf and thyme. Slowly heat over medium-low heat, stirring occasionally, until warmed. Meanwhile, in medium saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute. Whisk in warm milk mixture and pinch of salt and bring to simmer. Reduce heat to low and cook, whisking occasionally, until thickened, about 25 minutes. Add more salt if needed and nutmeg. Strain through a fine-meshed sieve before using. Recipe excerpted from The Savory Way (Broadway Books, 1990), by Deborah Madison. PER 1/4 CUP SERVING: 55 CAL.; 2G PROT.; 3G TOTAL FAT (2G SAT. FAT); 4G CARB.; 12MG CHOL.; 45MG SOD.; 0 FIBER By Kathleen
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 8 servings | ||
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Calories: 25 | ||
Calories from Fat: 16 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5mg | 2 % | |
Sodium 29.2mg | 1 % | |
Potassium 29.2mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.5g | ||
Protein 0.7g | 1 % | |
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: 25
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