Bechamel Sauce (emeril)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Oil |
| 1/4 | c | Flour |
| 1/2 | t | Salt, freshly-ground white |
| pepper and grated nutmeg | ||
| 15 1/2 | c | Milk |
INSTRUCTIONS
In a saucepan combine oil and flour, stirring it to a smooth paste. Cook over low heat, stirring constantly, 4 minutes, without letting the roux brown. Gradually add milk, whisking constantly, and season to taste with salt, pepper and nutmeg. Cook for 5 minutes, stirring constantly. If sauce has any lumps, strain it before using. Yield: About 4 cups Recipe By :ESSENCE OF EMERIL SHOW#EE123 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:19 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2488
Calories From Fat: 1142
Total Fat: 129.7g
Cholesterol: 302.6mg
Sodium: 1784.1mg
Potassium: 5329mg
Carbohydrates: 205.8g
Fiber: <1g
Sugar: 191.5g
Protein: 128.1g