Basic White Sauce

Author: Canadian Living

We made this rich and creamy béchamel sauce a little on the thin side so that our baked pastas would stay saucy.

  • Portion size 900 servings
  • Credits : Canadian Living Magazine: October 2010

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 1/2 cups 2% reduced fat milk
  • 1/2 cup whipping cream
  • 2 cloves garlic
  • 1 fresh bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Method

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.

Nutritional facts Per 1/4 cup (60 mL) : about

  • Sodium 116 mg
  • Protein 2 g
  • Calories 74.0
  • Total fat 6 g
  • Potassium 97 mg
  • Cholesterol 19 mg
  • Saturated fat 4 g
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Basic White Sauce

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