Bã©Chamel Sauce

1. 1

   Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

2. 2

   Add warmed milk to mixture in a steady stream, whisking continuously.

3. 3

   Simmer over low heat until it thickens a bit but does not boil.

4. 4

   Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.