Wicklewood's All Too Easy All in One White Sauce

Wicklewood's All Too Easy All in One White Sauce

on October 27, 2010
Recipe #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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Wicklewood's Anglesey Eggs

Wicklewood's Anglesey Eggs

on October 27, 2010
Recipe #440610

If you are trying to cut back on your fat content you could always cook your leeks in a little water instead of butter, but you will need to drain the leeks before adding them to the potatoes or the mixture will be too wet, and remember the overall amount of butter needed would be reduced to 2oz for the cheese sauce. Prep time includes boiling the potatoes and eggs

Serving Size: 1 (450 g)

Servings Per Recipe: 4

Amount Per Serving% Daily ValueCalories 688.2 Calories from Fat 40158%Total Fat 44.6 g68%Saturated Fat 25.7 g128%Monounsaturated Fat 12.7 g63%Polyunsaturated Fat 2.4 g12%Trans Fat 0.0 g0%Cholesterol 425.0 mg141%Sodium 525.6 mg21%Potassium 917.7 mg26%Magnesium 78.6 mg3%Total Carbohydrate 48.8 g16%Dietary Fiber 3.8 g15%Sugars 4.2 g16%Protein 24.0 g48%

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