Bã©Chamel Sauce

• 1 cup salted butter (2 sticks)
• 1 cup flour
• 4 cups milk, warmed
• 8 egg yolks, lightly beaten
• Pinch of ground nutmeg
• Add warmed milk to mixture in a steady stream, whisking continuously.
• Simmer over low heat until it thickens a bit but does not boil.
• Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

1. Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
2. Add warmed milk to mixture in a steady stream, whisking continuously.
3. Simmer over low heat until it thickens a bit but does not boil.
4. Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

butter, flour, milk, egg yolks, ground nutmeg, milk, does, from heat

Taken from www.epicurious.com/recipes/member/views/ba-chamel-sauce-58392276 (may not work)