1. Prepare 2 cups (480 ml) of Bechamel Sauce and bring it to a gentle simmer over medium-low heat.
2. In a small bowl, lightly beat the 3 egg yolks until just combined.
3. Temper the egg yolks (technique: gradually raise the temperature of the eggs by slowly whisking a few tablespoons of the hot Bechamel into the beaten yolks, one spoonful at a time, until the yolk mixture is warm to the touch — approximately 3-4 additions over 1-2 minutes). This prevents the eggs from scrambling when added to the hot sauce.
4. Pour the tempered yolk mixture back into the remaining hot Bechamel Sauce in a thin, steady stream, whisking constantly.
5. Cook over low heat, stirring continuously, for 3-5 minutes until the sauce thickens slightly and coats the back of a spoon (visual: sauce holds a clean line when you draw your finger across the coated spoon; temperature: 160-165°F / 71-74°C on an instant-read thermometer). Do not allow the sauce to boil after the eggs are added.
6. Remove from heat immediately and use as desired. If not using at once, press plastic wrap directly onto the surface to prevent a skin from forming.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.