RECIPE DETAILS
Item ID: 1806379
Serving Description: 0.25 cup (2 oz.)
HACCP Process Category:
None
Food Category: Condiments
Attributes: Sauces, Vegetarian
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1806379
Serving Description: 0.25 cup (2 oz.)
HACCP Process Category:
None
Food Category: Condiments
Attributes: Sauces, Vegetarian
Allergens: Milk, Wheat
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Preparation
-
Heat butter until melted, then add flour. Whisk continuously until a blonde roux is formed.
-
Gradually whisk in milk until well combined. Bring to a simmer and continue to cook until the mixture thickens and coats the back of a spoon.
-
Once a thick béchamel sauce is achieved, whisk in cheese and salt until fully melted and incorporated.
-
If preparing ahead or for transport, cool sauce in 2″ hotel pans following HACCP procedures.
Serving
Serving size: 1/4 cup (2 oz)
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 270.56 kcal |
| Total Fat | 21.89 gm |
| Saturated Fat | 14.27 gm |
| Trans Fat | 0.00* gm |
| Sodium | 622.97 mg |
| Carbohydrates | 4.38 gm |
| Fiber | 0.10 gm |
| Sugars | 0.01* gm |
| Added Sugars | 0.00* gm |
