Veloute sauce made with white stock
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Make a white stock.
- Melt the butter, add the flour and stir both ingredients.
- Turn off the heat and allow to cool for a couple of minutes.
- Gradually add the white stock, mix well.
- Turn the fire on, let it boil and season.
Nutritional information (1 portion)
Energy
208.44
kcal
Carbohydrates
24.7
g
Proteins
6.16
g
Lipids
7.93
g
Fiber
6.69
g
Saturates
1.92
g
Monounsaturated fatty acids
1.72
g
Polyunsaturated fatty acids
3.46
g
Cholesterol
9.2
mg
Calcium
145.82
mg
Iron
2.43
mg
Zinc
0.62
mg
Vitamin A
321.72
ug
Vitamin C
43.92
g
Folic acid
159.47
ug
Salt (Sodium)
5823.09
mg
Sugars
15.72
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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