Equipment
Ingredients
Roux Base
- 50 g unsalted butter
- 50 g all-purpose flour
- 500 ml whole milk, warmed slightly
Cheese and Enrichment
- 80 g gruyere cheese, freshly grated
- 60 g parmesan cheese, freshly grated
- egg yolk, room temperature
Seasoning
- kosher salt
- 1 g ground nutmeg
- 1 g white pepper
Nutrition (per serving)
Method
Melt the unsalted butter in a medium saucepan over medium-low heat.
Add the all-purpose flour to the melted butter and whisk continuously until it forms a smooth paste that smells slightly nutty, ensuring it does not brown.
Gradually pour in the warmed whole milk while whisking vigorously to prevent lumps from forming.
Bring the sauce to a gentle simmer. Reduce heat to low and cook until the sauce reaches 90C/194F and thickens enough to coat the back of a spoon.
Place the egg yolks in a small mixing bowl and whisk them briefly to break them up.
Using a ladle, slowly pour a small amount of the hot milk mixture into the egg yolks while whisking the yolks vigorously to temper them.
Pour the tempered egg yolk mixture back into the saucepan with the remaining sauce. Cook gently over low heat, whisking constantly, until the sauce reaches 74C/165F for food safety.
Remove the saucepan entirely from the heat. Add the grated Gruyere and Parmesan cheeses, kosher salt, ground nutmeg, and white pepper. Stir with a wooden spoon until the cheeses are completely melted and the sauce is glossy.
Chef's Notes
- Tempering the egg yolks by introducing hot liquid gradually is a non-negotiable step; adding raw yolks directly to the simmering pot will instantly scramble them.
- For the absolute smoothest texture, ensure your milk is warmed before adding it to the roux. Cold milk shocks the hot butter and flour, often resulting in stubborn lumps.
- White pepper is preferred over black pepper in classic Italian and French cream sauces as it provides an earthy, subtle heat without leaving unappealing black specks in your pristine white sauce.
- Because this recipe utilizes raw egg yolks, it is imperative that the sauce reaches 74C/165F during the final cooking stage to pasteurize the yolks, ensuring the meal is safe for vulnerable populations.
Storage
Refrigerator: 3 days — Press plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
Reheating: Warm gently in a saucepan over low heat, adding a splash of milk and whisking constantly until smooth.
