Thermidor Sauce

Method

1. 1

   Boil the milk with thyme and laurel. Melt the butter in a medium-sized, thick-bottom pan over very low heat and incorporate the flour.

2. 2

   Cook 4 to 5 minutes, continuing to stir with the wooden spatula, to avoid lumps.

3. 3

   Let the reds cool, then, out of the heat, pour over the boiling milk. Mix with a sauce whip until you get a very smooth sauce.

4. 4

   Then cook, over medium heat, for about ten minutes, not forgetting to stir often enough.

5. 5

   Salt, pepper, add 1 pinch of nutmeg.

6. 6

   Add a piece of fresh butter to the surface of the sauce to prevent the skin from forming and, if you do not use it immediately, store it in the water bath.

7. 7

   Once this bechamel is done, add a little mustard, 2 egg yolks and pepper from the mill (or cayenne pepper). Serve hot.

Nutrition

calories

150 kcal

fatContent

8 g

fiberContent

1 g

sugarContent

5 g

sodiumContent

150 mg

proteinContent

4 g

cholesterolContent

20 mg

carbohydrateContent

15 g

saturatedFatContent

5 g

unsaturatedFatContent

3 g

Indicative values from the source, for the original recipe.

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