French Sauces: Hollandaise and Bechamel
Ingredients and instructions to make 2 classic French sauces: Hollandaise and Bechamel
Servings 6 servings
Calories 120kcal
Ingredients
Bechamel Sauce:
- 4 cups whole milk
- ¼ tsp. fresh grated nutmeg
- 6 tbsp. butter
- 5 tbsp. flour
- ½ tsp. pepper
- salt to taste
Hollandaise Sauce:
- 1 egg yolk
- 2-3 tbsp. melted butter
- 1 tsp. fresh lemon juice
- ½ tsp. sea salt
- ⅛ tsp. cayenne pepper
Instructions
Bechamel Sauce:
- Heat the butter until melted and add the flour stirring until the mixture just starts to turn a VERY light brown.
- Add the milk, a little at a time, constantly stirring, until a sauce is formed.
- Continue stirring and bring to a boil; cook for about 10 minutes, stirring regularly.
- Remove from heat and stir in nutmeg, salt and pepper. Set aside.
Hollandaise Sauce:
- Blend egg yolk and lemon juice in a blender until frothy. The mixture should double in thickness.
- Add melted butter, a little at a time, blending in between until all butter has been incorporated.
- Add the salt and cayenne pepper and give it one last pulse in the blender.
Nutrition
Calories: 120kcal