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Bechamel Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.8256
Energy (kCal)1313.1659
Carbohydrates (g)129.7687
Total fats (g)69.0901
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 2 quart saucepan, melt the butter over medium heat. | 2. Add the flour and whisk until smooth, about 2 minutes. | 3. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. | 4. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes. | 5. Do not allow the bechamel sauce to boil. | 6. Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg. | 7. Season the sauce with more salt, pepper and nutmeg to taste. | 8. The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 5 tablespoons unsalted 427.5 19.6425 13.3575 36.0
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    milk 4 cups 595.36 46.6528 30.744 31.9152
    salt 1/2 teaspoon - - - -
    white pepper 1 pinch ground 0.444 0.1029 0.0156 0.0032
    nutmeg 1 pinch grated 0.7219 0.0678 0.008 0.0499

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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