Béchamel sauce with egg yolks
6 servings
20 minutes
Béchamel sauce with egg yolks is an elegant reinterpretation of the classic French sauce. Béchamel, being the base of many dishes, gains a velvety texture and rich flavor from the addition of egg yolks. Buttery, tender, and warming, it pairs perfectly with casseroles, pasta, and vegetables. In this version, the yolks add thickness and a delicate creamy hue, creating a refined taste experience. Béchamel with yolks can be used as a sauce for meat or fish, imparting a special softness to dishes. Its history originates from French cuisine where culinary masters have refined the sauce for centuries, turning it into a symbol of sophistication. It is not just an addition to a dish but a true gastronomic touch that transforms every meal into an exquisite experience.
1
Melt butter and vegetable oil in a saucepan and mix in the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil.
- Butter: 50 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 750 ml
2
Add salt to taste and simmer for 8-10 minutes, stirring. Remove the pot from the heat.
- Salt: to taste
3
In a bowl, place two egg yolks and slowly, constantly whisk in 2-3 tablespoons of prepared sauce. Mix well and transfer everything to a larger bowl with the sauce - mix thoroughly. Serve immediately.
- Egg yolk: 2 pieces