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Number of Servings: 8
Serving Size: 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.
|all-purpose flour||2 Tbsp|
|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.2:
Add the milk, stirring constantly. Remove from the heat when the sauce thickens and reaches a rolling boil.
|Calories from Fat 26|
|Total Fat 3g|
|Saturated Fat 1g|
|Dietary Fiber 0g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Fat|
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