| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian1 | 12 | servings |
INGREDIENTS
| 8 | tb | Unsalted butter |
| 1/2 | ts | Salt |
| 3/4 | c | Quick-mixing flour |
| Freshly ground pepper to | ||
| 4 | c | Milk |
| 1/2 | ts | Freshly grated nutmeg |
INSTRUCTIONS
Melt the butter in a heavy saucepan over low heat. Add the flour all at once, and stir rapidly with a wire whisk until blended. When you use the quick-mixing flour that has a granular feeling, lumps never form. With ordinary flour, lumps are a good possi b Continue cooking over medium heat, stirring constantly, until the sauce has thickened and is smooth, about the consistency of a thin pudding. Add the nutmeg, salt, and a few grinds of pepper. Cool the sauce for about 15 minutes before using. It becomes f i Per serving: 118 Calories (kcal); 10g Total Fat; (78% calories from fat); 3g Protein; 4g Carbohydrate; 32mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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