Béchamel Sauce
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This recipe makes 4 cups servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup (125 mL) : about | - |
| cal | 123 |
| pro | 4 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 10 g |
| fibre | 0 |
| chol | 25 mg |
| sodium | 320 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 3 |
| vit A | 10 |
| vit C | 2 |
| folate | 5 |
Ingredients
Preparation
In saucepan, melt butter over medium heat; cook onion, garlic, sage, salt and pepper, stirring occasionally, until softened, about 5 minutes. Stir in flour; cook, stirring, for 1 minute. Whisk in milk and bring to a boil; reduce heat and simmer, whisking constantly, until thick enough to coat spoon, about 5 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days)
Source : Canadian Living Magazine: November 2003
- Keywords : Stuffings and Fillings; Milk; Boil/Simmer; Butter; Condiments/sauces;
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