SD040 - SAUCE BECHAMEL

Hot
Recipe Source: COOKB
  • 736
  • 1
  • Serving Measure: FL OZ
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 FL OZ
  • Nutrition Link: 80363
  • Food Category: Dressings, gravies, marinades, sauces
  • HACCP: HSAUC
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Roux: Heat butter and oil in tilt skillet until melted then add flour.
    Continuously whisk until a blond roux is achieved being very careful not to overcook.
    Roux can be made a day ahead.

  • Preparation Instructions:

    If roux is hot, add cold milk and water to combine.
    If roux is cold, milk and water mixture must be hot before adding it to the roux.

    Once roux and liquid are combined, whisk until thickened and simmering.

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 25.82
Dark Green: 0 Milk: 0 Sat. Fat: 20.27%
Red Orange: 0 Grains: 0 Sodium: 10.88
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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