Bechamel Sauce (for Chicken Timbales)
This classic Bechamel Sauce recipe, perfect for Chicken Timbales, offers a rich and creamy base for a variety of dishes. The sauce is made by melting butter and whisking in flour to create a roux, then gradually adding chicken stock and cream. The addition of egg yolk adds a velvety texture, making it an elegant and satisfying sauce.
Ingredients
- 2 tablespoonfuls Butter
- 2 tablespoonfuls All-purpose flour
- 1/4 teaspoonful Salt
- 1/4 teaspoonful Black pepper (Quantity estimated (not specified in original recipe))
- 1/2 cup Chicken stock
- 1/2 cup Heavy cream
- 1 each Egg yolk
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Instructions
- 1Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for 2 minutes to create a smooth roux.
- 2Gradually whisk in the chicken stock and heavy cream until the sauce is smooth. Season with salt and pepper.
- 3Remove the saucepan from the heat. Whisk in the egg yolk. Let the sauce stand over hot water for 5 minutes to thicken slightly.
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