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
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
- Folate 2.0
- Calcium 7.0
- Vitamin A 7.0
