Thursday, 9 June 2016

Bechamel Cheese Sauce with egg yolk

I love bechamel sauce but it just isn't the same without egg yolks  not only does it make the sauce richer, but it rises and turns out light and fluffy. Maybe it is the secret trick that I have that makes people fall in love with my lasagne's and Moussaka. It is just the way I have always done it.

What you need:

3-4 tablespoons of unsalted butter
4 heaped tablespoons  plain flour
2 cups of skim milk 2 egg yolks, whisked well1
1/2 teaspoons of nutmeg
12 teaspoon ground black pepper
1 cup of grated tasty cheese
1 cup of  grated mozzarella cheese

 What to do:

1. In a saucepan place flour and butter on a medium heat  and cook off until butter is melted and well combined ( about 2 minutes, be careful not to burn the butter ) Use a whisk  not a spoon this will ensure you get out any lumps .
2. Slowly bit by bit add the milk whisking madly haha . and continue until you have a nice lump free creamy mixture.
3. Add nutmeg and salt and pepper
4. Turn the heat down to low and take the saucepan off the heat for a little bit and whisk until some of the heat comes out of it
5. Now you want to add your egg yolks slowly, and do this while you are whisking the mixture  it has to be cool enough so it doesn't cook the yolks. Whisk until combined well.
5. return to a low heat and start adding the cheese in little batches whisking the entire time until all the cheese is melted.
6. what you should end up with is a beautiful silky sauce ready to use in your lasagne, moussaka or pasta dishes.
Bechamel Cheese Sauce with egg yolk


Lasagne made with the Bechamal Cheese Sauce




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