Directions:
- In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about two minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about ten minutes [ do not allow the bechamel sauce to boil. Remove from the heat and stir in 1/2 teaspoon of salt and a pinch each of white pepper and nutmeg. Season the sauce with more salt, pepper and nutmeg to taste. [ the sauce can be made up tpo three days ahead. Cool, then cover and refrigerate.]
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.64 Kcal (1121 kJ) | ||
| Calories from fat | 130.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.54g | 22% | |
|---|---|---|---|
| Cholesterol | 43.06mg | 14% | |
| Sodium | 395.86mg | 16% | |
| Potassium | 404.07mg | 9% | |
| Total Carbs | 24.18g | 8% | |
| Sugars | 12.25g | 49% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 9.1g | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 306mg | 31% | |
| Amount Per 100 g | |||
| Calories | 95.84 Kcal (401 kJ) | ||
| Calories from fat | 46.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 22% | |
|---|---|---|---|
| Cholesterol | 15.42mg | 14% | |
| Sodium | 141.76mg | 16% | |
| Potassium | 144.7mg | 9% | |
| Total Carbs | 8.66g | 8% | |
| Sugars | 4.39g | 49% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 3.26g | 18% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 109.6mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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