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Suggest a better descriptionBechamel sauce is a foundation sauce of French cuisine and is the basis for countless dishes. It may be made with milk alone or enriched with additional cream, or part of liquid may be stock. Melt butter in saucepan and stir in flour. Cook, stirring with wire whisk, until thoroughly blended. Scald milk with onion and parsley. Strain into butter/flour mixture, stirring constantly with wire whisk. Blend in Gruyere. When mixture is thickened and smooth, add half and half. Season with nutmeg; salt and pepper to taste. Add mustard and Worcestershire sauce to taste.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 4 | ||
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Calories: 337 | ||
Calories from Fat: 213 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 71mg | 22 % | |
Sodium 199.1mg | 7 % | |
Potassium 274.4mg | 7 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 17.9g | ||
Protein 12g | 17 % | |
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: 337
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