1 quantity Béchamel Sauce
25 g/1 oz Gruyère cheese, freshly grated
25 g/1 oz Parmesan cheese, freshly grated
salt and pepper


1.Beat the egg yolk with the cream in a small bowl.
2.When the béchamel sauce is ready, remove the saucepan from the heat and stir in the Gruyère and Parmesan, then stir in the egg yolk mixture,
3.Season to taste with salt and pepper.
4.Pour into a sauce boat For poached eggs, fish, vegetables or gratins.

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