| 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
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