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Curried Bechamel Sauce

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Recipe

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

 

Yield

4 servings

Prep

8 min

Cook

7 min

Ready

15 min
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter, unsalted
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2 tablespoons all-purpose flour
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1 teaspoon curry powder
hot or mild as desired
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1 cup milk
hot
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1 x salt
to taste
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1 x white pepper
to taste
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1 pinch nutmeg
optional
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter, unsalted
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3E+1 ml all-purpose flour
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5 ml curry powder
hot or mild as desired
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237 ml milk
hot
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1 x salt
to taste
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1 x white pepper
to taste
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1 pinch nutmeg
optional
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Directions

Melt the butter in a saucepan over medium heat. Do not let it brown.

Mix the flour and dry mustard powder together, then add to the butter and stir until the mixture is well blended and bubbling.

Gradually stir in the hot milk, whisking continuously until the mixture returns to the boil and begins to thicken.

Simmer, stirring frequently, over very low heat for 5 minutes.

Season to taste with salt, white pepper and a pinch of nutmeg (optional).

Makes 1 cup of thick sauce.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

recipe has curry power in the ingredients, but used mustard power in the method. Making the assumption is that the method is incorrect since the title has curry in the header

 

 

Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 9666% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 26mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 0%
Calcium 8% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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