** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Sprinkle in the flour and cook gently, stirring almost constantly, for 5 minutes.
3. Do not let the flour and butter brown at all.
4. Meanwhile, bring the milk to a boil. When milk reaches a boil, remove butter and flour mixture from the heat and pour in the boiling milk all a once.
5. As the mixture boils and bubbles, beat it vigorously with a wire whisk.
6. When the bubbling stops, return the pan to medium heat and bring the bechamel to a boil, stirring constantly for 5 minutes.
7. Season to taste with salt, pepper and nutmeg.
8. Use at once or scrape into a bowl, cover, and refrigerate until use.
9. 2 Cups Thick Sauce. For 2 cups Medium Sauce, use 3 Tb butter and 4 Tb flour.
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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten allergies.
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