Bechamel Sauce
Another mother sauce using dairy. The cream sauce is the basis used for cheese sauces and other sauces
Servings: 6
Calories: 353kcal
Ingredients
- 16 oz Milk heat slowly (never boil milk)
- 16 oz Light Cream, 1/2 and 1/2 or Heavy Cream heat slowly
- 1 each Onion cut in 1/2 and pierced with cloves, this is called a onion cloute (use one half only)
- ½ tsp Salt to taste
- ½ tsp pepper
- 1/2 tsp Ginger
- 5 oz Roux
Instructions
- Thicken dairy with a roux, whisk or use immersion blender season and remove onion cloute,
Nutrition
Calories: 353kcal | Carbohydrates: 24g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 253mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 889IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg