| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 2 | Servings | |
INGREDIENTS
| 4 | T | Butter, sweet |
| 6 | T | Flour, unbleached |
| 2 | c | Milk |
| Salt | ||
| Pepper | ||
| Nutmeg |
INSTRUCTIONS
Melt butter in a heavy saucepan. Sprinkle in the flour and cook gently, stirring almost constantly, for 5 mniutes. Do not let the flour and butter brown at all. Meanwhile, bring the milk to a boil. When milk reaches a boil, remove butter and flour mixture from the heat and pour in the boiling milk all a once. As the mixture boils and bubbles, beat it vigerously with a wire whisk. When the bubbling stops, return the pan to medium heat and bring the bchamel to a boil, stirring constantly for 5 minutes. Season to taste with salt, pepper and nutmeg. Use at once or scrape into a bowl, cover, and refrigerate until use. 2 Cups Thick Sauce. For 2 cups Medium Sauce, use 3 Tb butter and 4 Tb flour. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 99
Total Fat: 11.4g
Cholesterol: 23.3mg
Sodium: 262.9mg
Potassium: 450mg
Carbohydrates: 43.4g
Fiber: 2g
Sugar: 12.5g
Protein: 11.4g