75. Béchamel sauce with horseradish
Ingredients::
Fresh milk: 200g, Flour: 50g, Sunflower oil: 60g, Margarine: 60g, Cream: 50g, Broth: 900g, Vinegar: 30g, Sugar: 15g, Salt: 10g, Butter: 50g, Horseradish root: 50g
Instructions:
A light roux is made from flour and sunflower oil (margarine), diluted with a little hot broth while whisking, and simmered for 20–30 mins. Milk and cream are added. After boiling, the sauce is salted and seasoned with vinegar, sugar, and grated horseradish, and after removing from heat, it is finished with butter while whisking continuously.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Fresh milk | 200.00 | 194.00 |
| Flour | 50.00 | 50.00 |
| Sunflower oil | 60.00 | 60.00 |
| Margarine | 60.00 | 60.00 |
| Сметана | 50.00 | 50.00 |
| Бульон (без стойност) | 900.00 | 900.00 |
| Vinegar | 30.00 | 30.00 |
| Sugar | 15.00 | 15.00 |
| Salt | 10.00 | 10.00 |
| Butter | 50.00 | 50.00 |
| Хрян (корени) | 50.00 | 32.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:13.6 , Fats:122.6, Carbohydrates:67.6, Energy value:1472 kcal
Chemical composition per serving (in grams): Proteins:13.6 , Fats:122.6, Carbohydrates:67.6, Energy value:1472 kcal
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