Cream Sauce
| Rapeseed oil | 0.060 l |
| Onions, chopped into 3mm cubes | 0.150 kg |
| Whole milk 3.5% | 10.000 kg |
| Full cream 35% | 1.000 kg |
| Vegetable bouillon powder vegan | 0.080 kg |
| Salt | 0.050 kg |
| Roux, white | 0.530 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the oil in a large pot or wok
• Cook the onions in the oil
• Add the milk and bring to the boil
• Add the cream
• Season with the salt and the bouillon powder
• Let gently simmer for 10 minutes, then blend with the roux
• Mix the sauce and briefly bring back to the boil
Suggestion:
• This is a Base Sauce for many possible variations
| Nutritional values | per 100 ml |
|---|---|
| Energy | 567 kJ |
| Energy | 136 kcal |
| Fat | 10 g |
| - of which saturates | 5.9 g |
| Carbohydrates | 7.8 g |
| - of which sugar | 5.4 g |
| Fibre | 0.0 g |
| Protein | 3.8 g |
| Salt | 1.1 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.