Bright Sauce
Bright Sauce - Rich and velvety accompaniment to vegetables, fish, eggs and poultry
Healthy, because
Even smarter
Nutritional values
Grandma's roux cleverly modernized: Rapeseed oil instead of butter provides important unsaturated fatty acids, the mixture of milk and broth makes the sauce much lighter and saves fat.
For an extra portion of minerals, use wholemeal flour for the light sauce, it will not be as nice white but tastes just as delicious. With grated lemon peel and a little lemon juice instead of nutmeg, the light sauce goes perfectly with fish fillets or asparagus; seasoned with curry, it tastes great with roast poultry. For example, try the lemon schnitzel with wild rice and green beans. And if you stir in herbs, the sauce becomes an ideal accompaniment to eggs or meat, such as fillet of beef or even meat loaf. It is also possible to refine the smart roux with chopped, slightly roasted pine nuts.
(Percentage of daily recommendation)
| Calorie | 75 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 80 mg | (2 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 1 ½ Tbsps Canola oil
- 1 ½ Tbsps Pastry flour (about 20 grams)
- 200 milliliters
- 200 milliliters Vegetable broth
- Nutmeg
- salt
- peppers
Kitchen utensils
Preparation steps
Heat the oil in a small pot. Add flour and sauté, whisking constantly, until golden.
Pour in milk and vegetable broth and bring to a boil, stirring constantly, then reduce heat to low, cover and simmer 15 minutes, stirring occasionally.
Season sauce with freshly grated nutmet, salt and pepper.
