Curried Béchamel

Name: Curried Béchamel
Ingredients: 1 pint milk; 1/2 onion, large dice; 2 teaspoons whole cloves; 1 whole nutmeg, broken; 1 tablespoon curry powder; 1 ounce clarified butter; 1 ounce flour; 1 egg yolk; 1/4 cup creme fraiche; 2 tablespoons sherry wine; 1/8 teaspoon salt, to taste; 1/8 teaspoon white pepper, to taste; 1/2 teaspoon turmeric; 1/2 teaspoon cayenne pepper, to taste; 1/8 teaspoon paprika

15 ingredients

5 steps

Ingredients

1 pint milk
1/2 onion, large dice
2 teaspoons whole cloves
1 whole nutmeg, broken
1 tablespoon curry powder
1 ounce clarified butter
1 ounce flour
1 egg yolk
1/4 cup creme fraiche
2 tablespoons sherry wine
1/8 teaspoon salt, to taste
1/8 teaspoon white pepper, to taste
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper, to taste
1/8 teaspoon paprika

Directions

1

In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes.
2

In another sauce pan, make a white roux with the butter and flour.
3

Strain milk and gradually add to roux while stirring constantly with whisk. Bring to a boil, and then reduce to a simmer.
4

Combine egg yolk and creme fraise in a bowl. Add a small amount of hot sauce to egg and cream mixture. Stirring constantly, slowly add egg mixture to the rest of the hot sauce.
5

Finish sauce with sherry, adjust seasonings and garnish with paprika.