Norman Sauce (cream sauce)
- Total time
- 40 min
- servings
- 4 servings
- Dish type
- Main dish
Auto-translated · View original
Prep
20 min
Cook
20 min
Total time
40 min
Ingredients
Ingredients
- 70 g 70 g Butter
- 70 g 70 g Flour
- 1 l 1 l Milk
- 100 g 100 g Fresh cream
- 1 1 strand(s) Thyme
- 1 1 Laurier sheet
- 1 1 pinch(s) Grated nutmeg
- Salt pepper mill
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 7 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Boil the milk with thyme and laurel. Melt the butter in a medium-sized, thick-bottom pan over very low heat and incorporate the flour.
- 2
Cook 4 to 5 minutes, continuing to stir with the wooden spatula, to avoid lumps.
- 3
Let the reds cool, then, out of the heat, pour over the boiling milk. Mix with a sauce whip until you get a very smooth sauce.
- 4
Then cook, over medium heat, for about ten minutes, not forgetting to stir often enough.
- 5
Once this bechamel has been done, incorporate the cream on a very low heat.
- 6
Salt, pepper, add 1 pinch of nutmeg.
Nutrition
- calories
- 180 kcal
- fatContent
- 11 g
- fiberContent
- 1 g
- sugarContent
- 5 g
- sodiumContent
- 150 mg
- proteinContent
- 4 g
- cholesterolContent
- 30 mg
- carbohydrateContent
- 15 g
- saturatedFatContent
- 7 g
- unsaturatedFatContent
- 4 g
Indicative values from the source, for the original recipe.
Source : recette-plus
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!