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Sauces and Condiments

Sauce allemande

The bechamel I learned to make in restaurant school was not much different from what my dad always whisked up as gravy for biscuits: fat and flour cooked into a roux, boiled fast with milk and spiced with a little ... Read more

Total time: 5 minutes | Serves 4
  • 1 egg
  • 3 drops white wine vinegar
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 cup boiling water
  • Salt and pepper

Step 1Whisk together the egg and vinegar and set aside.

Step 2Melt the butter in a saucepan. Whisk in the flour until smooth. Add the boiling water and whisk until smooth. Season with salt and pepper to taste.

Step 3Remove from the heat and gradually whisk in the egg mixture. Do not reboil. Makes 1 1/4 cups.

Note: Adapted from "Cooking for Kings".
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