1 serving (30 grams) contains 73 calories, 0.2 grams of protein, 7.5 grams of fat, and 2.5 grams of carbohydrates.
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Nutrition Information
Calories |
574.8 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 75% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1889.8 mg | 82% | |
| Total Carbohydrates | 19.7 g | 7% | |
| Dietary Fiber | 0.8 g | 2% | |
| Sugars | 11.8 g | ||
| protein | 1.6 g | 3% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 39.4 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 78.7 mg | 1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About French sauce
French sauce refers to a broad category of classic culinary staples originating from French cuisine, often celebrated for their depth of flavor and versatility in dishes. The five “mother sauces”—béchamel, velouté, espagnole, hollandaise, and tomato—serve as the foundation for countless variations. Ingredients typically include butter, flour, milk or stock, cream, and seasonings. Many French sauces rely on fats, such as butter or cream, which contribute richness but can be calorie-dense and high in saturated fats. However, their use of fresh herbs, vegetables, and broths adds nutritional benefits like vitamins and minerals. While indulgent sauces like hollandaise are high in cholesterol, lighter options such as tomato-based or reduced-fat velouté sauces provide flavorful alternatives. French sauces remain a cornerstone of fine dining, offering a blend of artistry and tradition, but they’re best enjoyed in moderation within a balanced diet.
