Pate Sauce Bechamel
Pate Sauce Bechamel. Procedure: Boil and prepare pasta according to package instructions. Add onion and cook until translucent.
Just as it comes to a simmer, it will thicken up and should be just thick enough to coat the back of a spoon. Heat the milk in a saucepan over medium heat. Slowly pour in milk, whisking to combine.
Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated.
Ladle some of the warm milk mixture into the bowl and mix until warmed through.
Raise the heat to medium and bring the sauce to a low boil with small bubbles breaking the surface and wisps of steam. Le roux va servir à épaissir ton lait et à te faire une belle sauce bien onctueuse. Add Salt if required into it.
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