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Monday, August 3, 2009

[Healthy_Recipes_For_Diabetic_Friends] Onion Bechamel - French - 5g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Onion Bechamel - French

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup half and half
1/2 cup milk
2 tablespoons butter -- (1/4 stick)
2 tablespoons flour
3 tablespoons minced onion
2 tablespoons Chopped fresh flat-leaf parsley
salt and freshly ground pepper to taste
1 large egg -- beaten

Scald the half and half and milk together in a small, heavy saucepan and set aside. Melt the butter in a medium-size, heavy saucepan over medium heat. Stir in the flour, then add the half and half and milk, stirring constantly. Simmer over low heat until thickened, about 3 minutes, then stir in the onion, parsley, salt, and pepper. Raise the heat to medium and boil the sauce until it is thick, about 6 to 10 minutes.

Remove the sauce form the heat. Beat about 1/2 cup of the hot sauce into the beaten egg yolk; then pour the egg mixture back into the sauce, stirring constantly. Simmer the sauce gently over low heat until it has thickened once more, about 3 minutes; do not allow it to boil. Serve immediately.

Yields: about 1 1/2 cups.

This delicate variation of the classic sauce is perfect for vegetables.

Cuisine:
"French"
Source:
"The Complete Book of Sauces by Sallie Y. Williams, MacMillian Publishing, 1990"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 123 Calories; 10g Fat (72.5% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0