Sourdough Starter Bechemel Sauce (White Sauce)

• porcje: 10 servings
• czas aktywny: 2 minutes
• całkowity czas: 12 minutes

Składniki

100 g Sourdough Starter

30 g Butter (softened at room temp)

400 g Milk (warm)

pinch Nutmeg (ground)

1 Egg (room temp)

100 g Cheese (shredded, think mozzarella, parmesan, cheddar)

Salt and White Pepper (to taste)

Wskazówki

Traditional Saucepan Method

Add the sourdough starter (or discard) and butter to the saucepan. Whisk together until they form a thick paste (roux).

Place the pan on a low heat and gently cook the roux.

Now add 100g of warm milk. Whisk continuously until the milk starts to thicken. It should be smooth without too many lumps.

Keep whisking and add 100g more milk.

Once the sauces starts to thicken again, add the remaining 200g of milk.

Keep whisking until the sauce is silky smooth and thickened. Add nutmeg, salt and white pepper if desired.

If you'd like add some cheese, add it once the sauce is cooked. Whisk vigorously until the cheese has melted through the sauce.

Thermomix Instructions

Add sourdough starter, milk and butter to the jug. Add the egg now too if you are using.

Set Thermomix at speed 4 - 90C - 7 minutes (make sure you have the measuring cup in place).

Once the sauce is cooked, add cheese if desired and season with nutmeg, salt and pepper.

Wartości Odżywcze

• Kalorie: 1016 kcal
• Tłuszcz Całkowity: 75 g
• Tłuszcz Nasycony: 45 g
• Tłuszcz Trans: 1 g
• Cholesterol: 373 mg
• Sód: 1071 mg
• Węglowodany Całkowite: 40 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 21 g
• Białko: 46 g