Bechamel Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Butter25 Gram
 Flour25 Gram
 Onion1 Small
 Blade mace1⁄4
 Carrots1 Small, peeled and chopped
 Turnip1 Small, peeled and chopped
 Milk275 Milliliter (1 1/4 Cups)
 Salt1 Teaspoon (Leveled)
 Pepper1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 526 Calories from Fat 265

% Daily Value*

Total Fat 30 g46.1%

Saturated Fat 18.1 g90.6%

Trans Fat 0 g

Cholesterol 81.3 mg27.1%

Sodium 1378.5 mg57.4%

Total Carbohydrates 54 g18.1%

Dietary Fiber 5.4 g21.7%

Sugars 24.5 g

Protein 14 g28.2%

Vitamin A 185.3% Vitamin C 41.6%

Calcium 38.5% Iron 10.5%

*Based on a 2000 Calorie diet

Directions

1. Simmer vegetables, onion, mace with milk over low heat until tender. Strain the liquid.
2. Melt butter in a heavy pan. Remove from heat. Blend in flour and stir well. Return to the heat.
3. Gently pour in the strained milk. Stirring constantly. Cook over low heat until it thickens. Add seasoning and remove from heat.
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