Béchamel Sauce with Egg Yolks
Sauces and Marinades • Author's
Description
Béchamel Sauce with Egg Yolks
Ingredients
- Whole egg 2 pieces
- Butter 0 oz
- Safflower Oil 2 tablespoons
- Wheat Flour 2 tablespoons
- Milk 25 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Melt the butter with the sunflower oil in a saucepan and stir in the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil.
Step 2
Add salt to taste and simmer on low heat, stirring, for 8–10 minutes. Remove the pot from the heat.
Step 3
In a bowl, place the two egg yolks and slowly, while constantly whisking, add 2–3 tablespoons of the prepared sauce. Mix well and transfer everything into the larger pot with the sauce — stir thoroughly. Serve immediately.
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