Bechamel Sauce
| Butter | 0.150 kg |
| Type 400 white flour | 0.150 kg |
| Salt | 0.021 kg |
| Whole milk 3.5% | 3.000 l |
| Ground white pepper | 0.001 kg |
| Ground nutmeg | 0.001 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Melt the butter in a pot
• Add the flour and stir until smooth
• Add cold milk and mix the roux with the milk until smooth
• Bring to the boil and season
• Let simmer over low heat for 20 minutes
Suggestion:
• Add cold liquid to the hot roux or vice versa, otherwise lumps will form
| Nutritional values | per 100 ml |
|---|---|
| Energy | 558 kJ |
| Energy | 133 kcal |
| Fat | 8.6 g |
| - of which saturates | 5.2 g |
| Carbohydrates | 9.6 g |
| - of which sugar | 6.1 g |
| Fibre | 0.0 g |
| Protein | 4.5 g |
| Salt | 0.8 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.