nutritional information

Per 1/4 cup sauce:

  • Calories: 91
  • Protein: 3 g
  • Total Fat: 6 g
  • Saturated Fat: 4 g
  • Carbohydrates: 6 g
  • Cholesterol: 18 mg
  • Sodium: 68 mg
  • Fiber: 1 g
  • Sugar: 3 g

Basic Béchamel (White) Sauce

Makes 2 cups

30 minutes or fewer

A classic French recipe, this creamy sauce thickened with a roux can be used as a base for many other sauces as well as in casseroles and soufflés.
  • ¼ cup butter or vegetable oil
  • ¼ cup all-purpose flour
  • 2 cups low-fat milk, preferably warmed

Heat butter or oil in large saucepan over medium heat. Whisk in flour, and cook 2 to 3 minutes, stirring or whisking constantly. Gradually whisk in milk, and cook 5 minutes, or until sauce has thickened, stirring or whisking constantly.

March 2010 p.39

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