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Suggest a better descriptionMelt 60 grms of butter on a small saucepan on low-heat. Add the flour and stir, to make a roux, cooking for 1 or 2 minutes. Always stirring, add the stock to the mix, raise the heat until the sauce starts to boil, low the heat and put half of the saucepan in which the sauce is cooking, off the heat in order to cook the liquid very slowly on one side of the pan. With a spoon take out very carefully all the solids that come up on the cooler side. Cook for at least 45 minutes. Mix with enough cream to obtain the desired consistency. Remove from heat and add the tomato paste and the remaining butter mixing well. Serve immediately. It goes very well with vegetables, fish or chicken.
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Serving Size: 1 Cl (3g) | ||
Recipe Makes: 60 Cl | ||
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Calories: 17 | ||
Calories from Fat: 15 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.3mg | 1 % | |
Sodium 18.1mg | 1 % | |
Potassium 9.6mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.1g | 0 % | |
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: 17
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