Bechamel (roux 110) for villeroy or mousses
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.5 l
Plain flour
0.055 kg
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)
Energy
189.04
kcal
Carbohydrates
13.99
g
Proteins
4.39
g
Lipids
12.69
g
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.
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