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Basic White Sauce (sauce Bã.chamel)

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CATEGORY CUISINE TAG YIELD
Dairy Sauce 1 Servings

INGREDIENTS

2 T Unsalted butter
2 T Flour
2 c Whole milk
Fine sea salt and freshly
ground pepper to taste
Freshly grated nutmeg to
taste

INSTRUCTIONS

Melt the butter in a heavy saucepan. Stir in the flour and cook over
low heat for 3 minutes. (This is called a roux.) 2. Add the milk,
whisking constantly, and continue whisking until the sauce comes to a
boil. Reduce the heat and simmer for 10 minutes, or until slightly
thickened, stirring occasionally. 3. When the sauce is of the desired
consistency, strain it and add the seasonings to taste.  THICKER SAUCE:
Increase the butter and flour by 1 or 2 tablespoons  but do not change
the amount of milk.  MAKE IT LIGHT: Use a butter substitute and nonfat
milk instead of the  butter and whole milk.  MAKE IT AHEAD: Basic White
Sauce may be stored in the refrigerator  for 3 days or in the freezer
for up to one month.  Recipe by: HomeChef School  Posted to MC-Recipe
Digest by louiseh <louiseh@earthlink.net> on Apr  16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 508
Calories From Fat: 290
Total Fat: 33g
Cholesterol: 100.1mg
Sodium: 233mg
Potassium: 718.3mg
Carbohydrates: 36g
Fiber: <1g
Sugar: 24.8g
Protein: 18.1g


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