Yellow Béchamel Sauce
A classic béchamel sauce enriched with egg yolks for a richer flavor and vibrant yellow color. Perfect for adding a touch of elegance to gratins, vegetable dishes, or as a base for other sauces.
Ingredients
- 2 cups Milk
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Salt
- 0.125 teaspoon White pepper
- 3 Egg yolks (From large eggs)
Instructions
- 1In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux. Be careful not to brown the roux.
- 2Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and free of lumps.
- 3Bring the sauce to a simmer over medium-low heat, stirring constantly. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- 4In a small bowl, lightly beat the egg yolks. Gradually whisk in about 1/4 cup of the hot béchamel sauce into the egg yolks to temper them. This prevents the eggs from curdling when added to the hot sauce.
- 5Slowly pour the tempered egg yolk mixture into the saucepan with the remaining béchamel sauce, whisking constantly. Cook for another 1-2 minutes over low heat, stirring continuously, until the sauce has thickened slightly and is smooth. Do not boil.
- 6Remove the sauce from the heat and season with salt and white pepper to taste. Serve immediately.