Ingredients
- 20 g butter
- 20 g flour
- 250 ml milk
- salt, pepper
- 50 g cream
- 1 egg yolk
- 30 g grated Emmental cheese
Preparation
1. Add butter to the pan, heat on highest level up and melt the butter, but do not let it brown. Sprinkle flour over top and roast briefly on a medium level for approx. 2 minutes while stirring until it is pale yellow.
2. Add milk, bring the sauce to a boil while stirring constantly. Season to taste with salt and pepper.
3. Stir the egg yolk and cream and mix with a little hot sauce, stir into the rest of the sauce. Fold in the cheese, switch the pot to a low level and let the sauce thicken.
Tip
- This sauce is ideal for vegetables (e.g., cauliflower) and is an important ingredient in lasagna.
This recipe has been tested and approved by AMC.
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