Detalles de la receta

White Sauce

Número de Porciones: 8

Tamaño de la porción: 2 tablespoons

Classic white sauce, also known as bechamel, is often used as a topping or binder for cooked vegetables, poultry, and seafood dishes. White sauce is considered a "mother sauce" because so many sauces (such as Cheddar cheese sauce, mustard sauce, and cream sauce) use it as a base. 

Here are a few other variations to try: Saute 1/4 cup chopped onion or celery in the margarine before you add the flour, then proceed with the recipe. Or add 1 teaspoon of dry mustard to each cup of sauce for a zippy tang that's terrific with broiled fish steaks. Both variations have the same calories and exchange values as the basic white sauce recipe.

Nombre: Cantidad:
margarine 2 Tbsp
all-purpose flour 2 Tbsp
salt 0.25 tsp
fresh ground black pepper 0.16 tsp
fat-free milk 1 cup

Melt the margarine in a small nonstick saucepan over low heat. Blend in the flour, salt,and pepper.


Add the milk, stirring constantly. Remove from the heat when the sauce thickens and reaches a rolling boil.

Información nutricional (por porción)
Calorías 43
Calorías de grasa 26
Grasa total 3g
Grasa saturada 1g
Colesterol 1mg
Sodio 122mg
Potasio n/a
Carbohidratos 3g
Fibra dietética 0g
Azúcares 1g
Proteína 1g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Fat