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Béchamel sauce
Ingredients
For 5 liters
280 g butter
500 g Régilait semi-skimmed milk powder
320 g flour
4 liters water
Salt, pepper and nutmeg
Preparation
Mix the flour and the powdered milk with a whisk to obtain a smooth and even mixture.
Melt the butter in a saucepan. Add the previous mixture all at once and mix well to obtain a homogenous sandy texture.
Pour in the water all at once, then bring the whole thing to the boil while stirring.
Season with salt, pepper and nutmeg.
Béchamel sauce may be flavored with curry, turmeric, cumin, mustard.
Features
- Fast preparation
- Powdered milk improves the flow of flour: no lumps - guaranteed
- Failsafe Béchamel
Other informations
|
50 ml portion of classic béchamel |
50ml portion of enriched béchamel* | |
|
Energy (kcal) |
50 | 76 |
|
Protein (g) |
2 | 3,5 |
|
Fat (g) |
3 | 4 |
|
Carbohydrate (g) |
4 | 6,5 |
|
Calcium (mg) |
50 | 100 |
* Double the amount of powdered milk.
Advices
According to the specific needs of your patients, you can replace Régilait semi-skimmed powdered milk with Whole Régilait or with Régilait Calcium & Vitamin D Skimmed milk.