Egg Enriched Bechamel

Makes 8 x 80g souffle bases, or approximately 650ml 10 minutes. very easy._keeps well vacced or frozen eggenrichedbechamelsauce

100g butter
120g plain flour
2 pinches sea salt
black pepper, freshly ground
_ nutmeg, freshly and finely grated 400ml milk
6 x 61g egg yolks at room temperature

Put the butter into a heavy based pan (refer to tip 1.) and when it starts to foam whisk in the flour, salt, pepper and nutmeg and continue whisking until it starts to bubble. Remove from the heat and whisk in the milk a little at a time until completely incorporated then return to the heat and cooking until it boils again. Remove from the heat and whisk in the egg yolks.

Scrape into a bowl, cover tightly with plastic and pierce a few little pinprick holes in it to allow the steam to escape.
Use as required.

The heavy base is important as the retained heat makes the cooking process easier.
We vac in 80g souffl portions, so easy to throw a souffl together when you can just scrape the base into a bowl.

Ingredients

100g butter
120g plain flour
2 pinches sea salt
black pepper, freshly ground
_ nutmeg, freshly and finely grated 400ml milk
6 x 61g egg yolks at room temperature


Instructions

Put the butter into a heavy based pan (refer to tip 1.) and when it starts to foam whisk in the flour, salt, pepper and nutmeg and continue whisking until it starts to bubble. Remove from the heat and whisk in the milk a little at a time until completely incorporated then return to the heat and cooking until it boils again. Remove from the heat and whisk in the egg yolks.

Scrape into a bowl, cover tightly with plastic and pierce a few little pinprick holes in it to allow the steam to escape.
Use as required.


Cooking Tips

The heavy base is important as the retained heat makes the cooking process easier.
We vac in 80g souffl portions, so easy to throw a souffl together when you can just scrape the base into a bowl.