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Drawn Butter Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5263
Energy (kCal)37.3383
Carbohydrates (g)2.0344
Total fats (g)1.9074
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Let the butter soften to room temperature. | 2. Cut it into 8 pieces and roll them in the flour so that it is all absorbed. | 3. Put the pieces into a saucepan and place it over a very low heat, stirring and beating with a wire whisk until you have a pale, creamy mixture. | 4. Gradually add the milk, whisking after each addition; do not worry if it looks strangely rubbery at this point, it will turn back into a creamy sauce as you add more milk. | 5. When all the milk has been incorporated, add the lemon juice and cook the sauce very gently for 5 minutes, whisking constantly. | 6. Serve very hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 21.375 0.9821 0.6679 1.8
    plain flour 1/2 ounce 12.6083 0.0 2.805 0.0708
    milk 5 fluid - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    salt - - - -

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

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