76. Béchamel sauce with onion
Ingredients::
Fresh milk: 200g, Flour: 50g, Sunflower oil: 60g, Margarine: 60g, Cream: 50g, Vinegar: 30g, Sugar: 15g, Salt: 10g, Butter: 50g, Onion: 180g, Broth: 900g
Instructions:
A light roux is made from flour and sunflower oil (margarine), diluted with 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 onion, 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 |
| Vinegar | 30.00 | 30.00 |
| Sugar | 15.00 | 15.00 |
| Salt | 10.00 | 10.00 |
| Butter | 50.00 | 50.00 |
| Onion | 180.00 | 151.00 |
| Бульон (без стойност) | 900.00 | 900.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:15.4 , Fats:122.8, Carbohydrates:69.3, Energy value:1489 kcal
Chemical composition per serving (in grams): Proteins:15.4 , Fats:122.8, Carbohydrates:69.3, Energy value:1489 kcal
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