Basic Béchamel Sauce
Servings: 4 cups (1 L)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL) : about | - |
| cal | 188 |
| pro | 10 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 11 g |
| fibre | trace |
| chol | 36 mg |
| sodium | 427 mg |
| % RDI: | - |
| calcium | 26% |
| iron | 4% |
| vit A | 13% |
| vit C | 2% |
| folate | 9% |
-
1/4 cup (50 mL) butter
1/3 cup (75 mL) all-purpose flour
4 cups (1 L) milk
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) grated Parmesan cheese
4 green onions, sliced
2 tsp (10 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
Preparation:
In saucepan, melt butter over medium heat; whisk in flour and cook, whisking constantly, for 2 minutes.
Whisk in milk, salt and pepper; bring to boil. Reduce heat and simmer, whisking often, for about 10 minutes or until smooth and thickened.
Whisk in Parmesan cheese, onions and thyme; keep warm. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to loosen before using).
Whisk in milk, salt and pepper; bring to boil. Reduce heat and simmer, whisking often, for about 10 minutes or until smooth and thickened.
Whisk in Parmesan cheese, onions and thyme; keep warm. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to loosen before using).
Source
Canadian Living Magazine: May 2008
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