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Suggest a better descriptionIn a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of wax paper to prevent a skin from forming. Makes about 2 1/4 cups. Gourmet June 1991
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2040 | ||
Calories from Fat: 1902 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 211.3g | 282 % | |
Saturated Fat 133.7g | 668 % | |
Monounsaturated Fat 54.8g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 564.2mg | 174 % | |
Sodium 500.8mg | 17 % | |
Potassium 397.2mg | 10 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 31.9g | ||
Protein 11.5g | 16 % | |
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: 2040
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