Wicklewood's All Too Easy All in One White Sauce
on October 27, 2010Recipe #440609
I have always made my savoury sauces using the traditional roux method, and I always will because I am a traditionalist. HOWEVER, this method is so easy and so painless, and as long as you allow it to continue to cook for several mins after it thickens (to remove the raw flour taste) it tastes like you spent ages making a roux.
Serving Size: 1 (150 g)
Servings Per Recipe: 4
Amount Per Serving% Daily ValueCalories 231.3 Calories from Fat 14462%Total Fat 16.1 g24%Saturated Fat 10.0 g50%Monounsaturated Fat 4.2 g21%Polyunsaturated Fat 0.6 g3%Trans Fat 0.0 g0%Cholesterol 47.5 mg15%Sodium 141.7 mg5%Potassium 202.7 mg5%Magnesium 19.2 mg0%Total Carbohydrate 16.5 g5%Dietary Fiber 0.3 g1%Sugars 0.0 g0%Protein 5.5 g11%
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