Ingrédients pour Curried Bchamel
- 4 cups whole milk
- 1 medium yellow onion, finely chopped
- Whole Cloves
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons curry powder (adjust to taste)
- Clarified Butter
- 1/4 cup all-purpose flour
- 2 large egg yolks
- Creme Fraiche
- Sherry Wine
- Salt
- White Pepper
- Turmeric
- Cayenne Pepper
- Pinch of paprika, for garnish
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Comment préparer Curried Bchamel
- In a medium saucepan, combine 4 cups whole milk, 1 medium chopped yellow onion, 4 whole cloves, 1/4 teaspoon nutmeg, and 2 tablespoons curry powder. Simmer over low heat for 20 minutes, stirring occasionally.
- While the milk simmers, prepare the roux: Melt 1/4 cup (1/2 stick) unsalted butter in a separate saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
- Remove the onion and cloves from the simmering milk using a fine-mesh sieve or cheesecloth. Gradually whisk the strained milk into the roux, stirring constantly to prevent lumps.
- Bring the sauce to a gentle boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until thickened.
- In a small bowl, whisk together 2 large egg yolks and 1/4 cup crème fraîche.
- Temper the egg mixture: Gradually whisk a small amount of the hot sauce into the egg and cream mixture, then slowly pour the tempered mixture back into the saucepan, whisking constantly.
- Cook for 1-2 minutes, or until the sauce slightly thickens. Do not boil.
- Remove from heat and stir in 1 tablespoon dry sherry (optional). Season with salt and pepper to taste. Garnish with a pinch of paprika before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
34g
Carbs
3g
