Directions:
- In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.69 Kcal (1565 kJ) | ||
| Calories from fat | 155.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 27% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 448.1mg | 19% | |
| Potassium | 633.89mg | 13% | |
| Total Carbs | 51.03g | 17% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 12.97g | 52% | |
| Protein | 10.45g | 21% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.7mg | 21% | |
| Calcium | 116.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 116.54 Kcal (488 kJ) | ||
| Calories from fat | 48.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.4g | 27% | |
|---|---|---|---|
| Cholesterol | 9.52mg | 10% | |
| Sodium | 139.75mg | 19% | |
| Potassium | 197.69mg | 13% | |
| Total Carbs | 15.91g | 17% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 4.04g | 52% | |
| Protein | 3.26g | 21% | |
| Vitamin C | 8.9mg | 47% | |
| Iron | 1.2mg | 21% | |
| Calcium | 36.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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