Bechamel (roux 110) for villeroy or mousses

30 min
Additional culinary preparation: Sauces
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Margarine 0.055 kg
Ground white pepper 1.0 g
Ground nutmeg 1.0 g
Table salt 5.0 g
Elaboration
  • Heat the milk in a casserole.
  • Melt the butter, stir in the flour at once and mix both ingredients well.
  • Remove from the heat and allow it to cool for a couple of minutes.
  • Add the warm milk gradually as you stir.
  • Once you have added all the milk, place it on the heat once again and let it boil for a few minutes stirring continuously.
  • Season with salt, pepper and nutmeg.

Nutritional information (1 portion)
Fiber 0.43 g
Saturates 4.36 g
Monounsaturated fatty acids 3.33 g
Polyunsaturated fatty acids 4.28 g
Cholesterol 26.65 mg
Calcium 124.72 mg
Iron 0.28 mg
Zinc 0.41 mg
Vitamin A 123.01 ug
Vitamin C 1.8 g
Folic acid 7.57 ug
Salt (Sodium) 576.54 mg
Sugars 5.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.