Sauces <back to
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Yogurt White Sauce
Ingredients
(makes approximately 1 kg).
• 100g butter
• 85g flour
• 540ml milk
• 280g FreshYo yogurt
Melt the butter in a saucepan over moderate heat and stir in the flour to make a roux. Gradually add the milk to the pan, beating as you pour.
Place the yogurt in a separate bowl or saucepan and slowly add the white sauce mixture to the yogurt, beating constantly. Season to taste.
Reheat if necessary without allowing the sauce to boil.
VARIATION
For Parsley Sauce, add 20-70g finely chopped parsley and few drops of lemon juice.
For Onion Sauce, add 100-220 g cooked onion to taste.
For Mustard sauce, add 3 tablespoons Dijon mustard (or your favourite mustard)
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Typical Nutritional Values
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| Units |
Per 100g Portion
Using Natural Yogurt |
Per 100g Portion
Using Reduced Fat Yogurt |
|
| Energy | kJ kcal |
666
159 |
651
155 |
| Protein | % |
4
|
4
|
| Fat | % |
11
|
11
|
| Sat Fat | % |
8
|
7
|
| Carbohydrate | % |
10
|
11
|
| Sugar | % |
4
|
5
|
| Calcium | mg/100g |
106
|
113
|
| Sodium | mg/100g |
92
|
94
|
| Fibre | % |
0
|
0
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