Recipe courtesy of Michele Urvater
Bechamel or Veloute Sauce
Getting reviews...
- Level: Easy
- Yield: 3 cups of sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 50 mg
- Sodium
- 356 mg
- Level: Easy
- Yield: 3 cups of sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 50 mg
- Sodium
- 356 mg
Ingredients
Directions
- Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning.
