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Ingredients
- 2 1/2 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 2 c. warmed lowfat milk
- 1/4 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 1 pch freshly-grated nutmeg (optional)
- 2 ounce grated cheese (such as Gruyere) Steamed vegetables for accompaniment (such as broccoli, cauliflower or possibly baby carrots)
Directions
- In a medium saucepan heat the butter over medium-high heat. Add in the flour and cook, stirring constantly, till the roux is pale yellow and frothy, about 1 minute. Don't allow the roux to brown.
- Slowly whisk in the lowfat milk and continue to whisk till the sauce thickens and comes to a boil, about 2 to 3 min. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 min. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk till melted. If the sauce seems to thick, thin with a little lowfat milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cold, cover surface with plastic wrap and chill for several days.
- This recipe yields about 2 c. of sauce.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 611g | |
| Calories 1048 | |
| Calories from Fat 499 | 48% |
| Total Fat 56.56g | 71% |
| Saturated Fat 33.89g | 136% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 3465mg | 144% |
| Potassium 1413mg | 40% |
| Total Carbs 85.97g | 23% |
| Dietary Fiber 17.4g | 58% |
| Sugars 9.62g | 6% |
| Protein 49.99g | 80% |
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