First Mother Sauce
1. Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.
2. In a separate saucepan make a white roux with the flour and butter.
3. Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.
4. Reduce the sauce to a simmer, add a pinch of Nutmeg and Salt and White Pepper to taste. Continue cooking for 30 minutes.
5. Hold for service or cool in a water bath.
Watch the temp and keep whisking!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 64 Servings | ||
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Calories: 50 | ||
Calories from Fat: 18 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6mg | 2 % | |
Sodium 24mg | 1 % | |
Potassium 85.9mg | 2 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.3g | ||
Protein 1.9g | 3 % | |
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: 50
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