Search
by Ingredient

Bechamel Sauce

StarStarStarEmpty starEmpty star

Submitted by jraheb

YIELD

1 servings

PREP

?

COOK

20 min

READY

20 min

Ingredients

79
CUP ML BUTTER
2 3E+1
TABLESPOONS ML CORNSTARCH
2 473
CUPS ML MILK
¼ 59
1 1
EACH EACH EGGS
whipped

Directions

In a warm saucepan melt butter. Remove from heat and wisk in Corn starch until well blended. Return to heat and wisk in 2 cups of Milk (one at a time), continue until sauce thickens.

Remove from heat and wisk in Parmesan Cheese, then fold in one whipped egg.

  • Keep heat fairly low.
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 649g (22.9 oz)
Amount per Serving
Calories 1015 73% from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 51g 253%
Trans Fat 0g
Cholesterol 410mg 137%
Sodium 1081mg 45%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 1%
Sugars g
Protein 64g
Vitamin A 63% Vitamin C 2%
Calcium 89% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

    Email this recipe