Bechamel Sauce (mccartney)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | *mccartney, Sauce, Vegetables | 6 | Servings | |
INGREDIENTS
| 4 | oz | Butter or margarine OR soy |
| margarine | ||
| 3 | T | All-purpose flour, or less |
| as needed | ||
| 2 | c | Skim milk OR soya milk |
| warmed | ||
| 1 | pn | Ground nutmeg |
| Sea salt | ||
| Freshly ground pepper | ||
| 19 | Hanneman/McBuster |
INSTRUCTIONS
Melt the butter in a small, heavy-bottomed saucepan. Gradually stir in the flour. Add the warm milk slowly, stirring all the time until the sauce thickens. Season to taste with nutmeg, salt and pepper and simmer over a very low heat for 5-6 minutes. Notes: Makes 2 cups. (PER SERVING: 178 cals, 15.5 g fat) Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 0mg
Sodium: 177.6mg
Potassium: 9.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g