Bechamel Or Veloute Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 5 | T | Flour |
| 2 3/4 | c | Hot milk or chicken broth |
| Salt and freshly ground | ||
| black pepper | ||
| 1/4 | c | Light cream |
| 3/4 | c | Grated Swiss cheese or |
| Fontina |
INSTRUCTIONS
Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning. Yield: 3 cups of sauce Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:39:56 -0500 From: Gail Shermeyer <4paws@netrax.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1978
Calories From Fat: 1409
Total Fat: 160.3g
Cholesterol: 531.2mg
Sodium: 2432mg
Potassium: 369.1mg
Carbohydrates: 41.6g
Fiber: 1.3g
Sugar: 5.3g
Protein: 94.3g