One question I get all the time is, “What can you do with a Béchamel sauce?” As a simple white sauce, a classic French mother sauce recipe, a Béchamel sauce can be transformed into so many enjoyable derivative sauces. Avignon sauce is one such option. In this recipe, I will show you how to make an Avignon sauce. With a dash of garlic, an egg liaison and a pinch of parsley, this classic white sauce can bring your game fowl, chicken, veal, or pork dish to the next level. Heck, Avignon sauce even tastes amazing over noodles.
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Avignon sauce ingredients
1:32 3 tbsp or 42g unsalted butter
1:38 1 garlic clove minced
2:09 3 tbsp or 24g flour
2:28 2 cups or 500ml milk
3:36 1/2 cup or 30g grated parmesan cheese
4:11 1 egg yolk
5:39 2 tbsp chopped fresh flat leaf parsley
6:00 Pinch of salt
6:07 Dash of white pepper
Makes 1.5 cups or 375ml
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31 июл 2024
