* Exported from MasterCook *

BECHAMEL SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : 0-5G Low Carb new
Sauces Dressings All Purpose

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups half and half -- 50% cream-water
1 tbsp Peppercorns -- 5-6
1/2 tsp mace -- or nutmeg
1 sm bay leaf
1/2 tsp mixed herbs
salt to taste
white roux paste
1 tbsp butter
1 tbsp flour
1 dash tabasco sauce

Heat milk or milk and fish stock in a saucepan with peppercorns, mace, bay leaf, herbs and salt. Simmer for about 15 minutes. Strain the seasonings from
the milk.
Make the roux in a clean pan. Add the strained milk, stirring all the time. Boil gently for about 10 minutes. Season with pepper and salt and a dash
of tabasco.
Pass this sauce through a very fine strainer.



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Per Serving (excluding unknown items): 101 Calories; 9g Fat (73.2% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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