Nutritional Info

Nutrition Facts

Serving Size 1 (177g)

Calories 262
Calories from Fat 132 (50%)
Amount Per Serving %DIV
Total Fat 14.6g 22%
Saturated Fat 5.7g 29%
Monounsaturated Fat 5.8g
Polyunsaturated Fat 3.1g
Trans Fat 0.0g
Cholesterol 40.5mg 14%
Sodium 512.8mg 22%
Potassium 159.8mg 3%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Sugars 5.5g
Protein 21.3g 43%

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Recipe Description
This basic white sauce is usually combined with cheese, and used on baked pasta or vegetables. The recipe can easily be halved.
Prep time
5 min
Cook time
15 min
Ready In
20 min

Ingredients

Serves Tool

Serves To:USMetric
6 Tablespoon(T)  unsalted butter
5 Tablespoon(T)  flour
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  nutmeg, freshly grated
1 Pinch(pn)  black pepper, freshly ground, to taste
1 Quart(q)  milk

Preparation

Heat the milk in a medium saucepan until small bubbles form around the edge. Melt the butter in a large saucepan over medium low heat. Add the flour and stir well. Cook 2 minutes. Slowly begin adding the milk in a thin stream, stirring it in with a wire whisk. At first the sauce will become thick and lumpy, but it will gradually loosen up and become smooth as you stir in the remainder. When all of the milk has been added, stir in the salt, pepper and nutmeg. Raise the heat to medium and stir constantly until the mixture comes to a simmer. Cook 2 minutes more. Remove from heat.

Additional notes

Tip: The sauce can be made up to 2 days before using. Pour it into a container, place a piece of plastic wrap directly against the surface and seal tightly to prevent a skin from forming, then refrigerate. Reheat over low heat before using adding a little more milk if it is too thick.

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