Recipes for filled pies, croquettes, and stuffed vegetables that call for béchamel sauce don't need the large quantities of other recipes. Since homemade béchamel sauce doesn't keep for more than one day, this recipe is ideal when using smaller amounts.
Cook Time: 10 minutes
Ingredients:
- 3 level tablespoons of butter
- 4 level tablespoons of flour
- 3/4 cup of milk
- 1-2 egg yolks, beaten with a fork
- salt
- pepper
- pinch of grated nutmeg
Preparation:
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick.
Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.
Yield: approximately 1 cup