Try this Becamel Sauce recipe, or contribute your own.
Suggest a better description1. Heat butter, add flour to make a roux. 2. Scald milk, gradually add to roux, whisking steadily. 3. Bring to a boil, stirring, reduce heat to a simmer. 4. cut onion in half, make a slice in each half, insert a bay leaf in each half. stick 2 cloves in each half. Add to sauce & simmer for 20 minutes, keep stirring, if too thick add more milk. 5. Season lightly. Spices should not dominate sauce. 5. remove clove & bay leaf from onion, puree sauce. 6. strain through cheesecloth or a semi - fime mesh colander. This is a thick sauce. NOTES : YIELD 1 gallon Recipe by: S.C.I. Posted to recipelu-digest Volume 01 Number 524 by CuisineArt
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Serving Size: 1 Serving (886g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4221 | ||
Calories from Fat: 3367 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 374.1g | 499 % | |
Saturated Fat 234.9g | 1175 % | |
Monounsaturated Fat 96.2g | ||
Polyunsanturated Fat 15.7g | ||
Cholesterol 980.1mg | 302 % | |
Sodium 7322.7mg | 253 % | |
Potassium 821.9mg | 22 % | |
Total Carbohydrate 201.6g | 59 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 187g | ||
Protein 32.3g | 46 % | |
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: 4221
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