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Stephanie Murrile
Bechamel
Italian whipped creamy sauce that fits perfectly with pasta and vegetables
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Directions
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Melt the butter in a saucepan with a thick base on low heat.
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Mix the flour and let it cook for 3 minutes on low heat.
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Add the milk in shoots on low heat while stirring with a whisk. Add the next shoot only when the previous one has been recorded.
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Leave to cook gently on low heat for 2-3 minutes, while stirring. Season with pepper and salt.
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Nutrition
220Calories
Sodium5% DV125mg
Fat23% DV15g
Protein12% DV6g
Carbs5% DV16g
Fiber12% DV3g
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