Bechamel Sauce with grated cheese and quark
| Rapeseed oil | 0.150 l |
| Type 400 white flour | 0.130 kg |
| Salt | 0.021 kg |
| Whole milk 3.5% | 2.700 l |
| Ground white pepper | 0.001 kg |
| Ground nutmeg | 0.001 kg |
| Grated cheese mix | 0.200 kg |
| Low fat quark | 0.100 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Gently heat the rapeseed oil in a wok or heavy pan
• Add the flour and mix it until you get a smooth consistency
• Add the cold milk to the roux and stir until it becomes smooth
• Bring to the boil and season
• Let gently simmer over low heat for 20 minutes
• Blend the sauce until smooth and add the grated cheese and the low fat quark
Suggestion:
• Add cold liquid to the roux or vice versa, otherwise lumps will form
| Nutritional values | per 100 ml |
|---|---|
| Energy | 660 kJ |
| Energy | 158 kcal |
| Fat | 11 g |
| - of which saturates | 4.0 g |
| Carbohydrates | 8.7 g |
| - of which sugar | 5.5 g |
| Fibre | 0.0 g |
| Protein | 6.2 g |
| Salt | 0.9 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.