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Ingredientes
- 1/2 c. butter
- 1/2 c. flour
- 1 quart. chicken stock
- 1 teaspoon salt, unless chicken stock is salty
Direcciones
- Make a roux by cooking together the butter and flour. Add in the chicken stock gradually, stirring constantly. Allow to cook slowly, simmering over low heat for 1 hour.
- Skim the butter that has risen to the top during cooking. Strain through a cheesecloth and season to taste.
- This is the base for all white sauces.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 206 | 74% |
| Total Fat 23.4g | 29% |
| Saturated Fat 14.67g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1119mg | 47% |
| Potassium 213mg | 6% |
| Total Carbs 12.89g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.06g | 0% |
| Protein 4.22g | 7% |
