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Cream Sauce

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Butter veggie cream sauce

YIELD

40 servings

PREP

10 min

COOK

10 min

READY

25 min

Ingredients

6 173.4
OUNCES ML/G BUTTER
2 2
EACH EACH ONIONS
white
2 2
EACH EACH GREEN BELL PEPPERS
4 4
EACH EACH CELERY STALKS
2 57.8
OUNCES ML/G GARLIC
16 3.8
CUPS L MILK
4 quarts, or 1 gallon
2 2
EACH EACH BAY LEAVES *
2 473
CUPS ML ROUX *
4 946
CUPS ML CREAM

Directions

Melt butter and sauté veggies until tender but not browned over low heat.

Add milk and bay leaves and bring to a simmer.

Add roux and cook until desired thickness.

Remove from heat, season and strain. Add cream.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 130 69% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 78mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 10% Vitamin C 10%
Calcium 14% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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