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Curried Béchamel

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.6028
Energy (kCal)553.7078
Carbohydrates (g)59.1186
Total fats (g)29.0563
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes. | 2. In another sauce pan, make a white roux with the butter and flour. | 3. Strain milk and gradually add to roux while stirring constantly with whisk. Bring to a boil, and then reduce to a simmer. | 4. Combine egg yolk and crème fraise in a bowl. Add a small amount of hot sauce to egg and cream mixture. Stirring constantly, slowly add egg mixture to the rest of the hot sauce. | 5. Finish sauce with sherry, adjust seasonings and garnish with paprika. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 148.84 11.6632 7.686 7.9788
    onion 1/2 32.0 7.472 0.88 0.08
    clove 2 teaspoons 11.508 2.7523 0.2507 0.546
    nutmeg 1 11.55 1.0844 0.1285 0.7988
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    butter 1 ounce clarified 161.595 7.4249 5.0491 13.607999999999999
    flour 1 ounce 103.7591 22.7164 1.6868 0.4026
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    creme fraiche 1/4 cup - - - -
    sherry wine 2 tablespoons - - - -
    salt 1/8 teaspoon - - - -
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    paprika 1/8 teaspoon 0.8107 0.1552 0.0407 0.0371

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



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