Basic White Sauce
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This recipe makes 13 1/4 cup (60 mL) servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (60 mL) : about | - |
| cal | 7474 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 4 g4g carb |
| fibre | 0 g0g fibre |
| chol | 19 mg19mg chol |
| sodium | 116 mg116mg sodium |
| potassium | 97 mg97mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 11 iron |
| vit A | 77 vit A |
| folate | 22 folate |
- Preparation time: 5 minutes
- Cook time : 20 minutes
- Total time : PT25M
We made this rich and creamy béchamel sauce a little on the thin side so that our baked pastas would stay saucy.
Ingredients
- 2 tbsp butter 2 tbsp butter
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 3-1/2 cups 2% reduced fat milk 3-1/2 cups 2% reduced fat milk
- 1/2 cup whipping cream 1/2 cup whipping cream
- 2 cloves garlic 2 cloves garlic
- 1 fresh bay leaf 1 fresh bay leaf
- 1/2 tsp salt 1/2 tsp salt
- 1/8 tsp pepper 1/8 tsp pepper
Preparation
In saucepan, melt butter over medium heat; cook flour, stirring constantly, for 2 minutes without browning. Whisk in milk, cream, garlic, bay leaf, salt and pepper; bring to boil, whisking often.
Reduce heat to low; simmer for 15 minutes (sauce will thicken slightly). Strain through fine sieve.
Reduce heat to low; simmer for 15 minutes (sauce will thicken slightly). Strain through fine sieve.
Source : Canadian Living Magazine: October 2010
- Keywords : Condiments/sauces; Butter; Flour; Milk; Cream; Garlic; Boil; Simmer; 100 calories;
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