Always check the labels of the products you use.
Method
- 1
Make the roux. Melt the butter in a medium saucepan over medium heat, then add the flour and whisk until blended and smooth.
- 2
Add the stock. Pour in the stock, whisking quickly so no lumps form, then add the salt.
- 3
Simmer. Cook, stirring often and scraping the bottom of the pan, for about 10 min, until smooth and thickened enough to coat a spoon. Taste and add more salt if needed.
Storage
Refrigerate covered for up to 2 days and reheat gently, whisking, until steaming hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Sugar-free: 0 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 77 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- whisk
- wooden spoon or heatproof spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 109 kcal |
| Protein | 2.7 g |
| Carbohydrate | 6 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 8.4 g |
| of which saturates | 5 g |
| Fibre | 0.2 g |
| Salt | 0.55 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
