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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, melt the butter over medium-low heat. Whisk in the flout and cook over medium-low heat until the mixture is creamy and no longer smells floury. | 2. Whisk in the milk and the nutmeg, stirring well to combine. Raise heat to medium. | 3. Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon. | 4. Reduce the heat to low, and add the grated Parmesan. Stir until the cheese has melted and is incorporated into the sauce. | 5. Season to taste with salt - you may not need any if your Parmesan is very salty, so taste the sauce first before adding any salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
purpose flour	6	tablespoons		-	-	-	-
milk	1	quart		595.36	46.6528	30.744	31.9152
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
salt				-	-	-	-

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