I have a recipe for a bechamel that calls for a beaten egg to be added after the sauce has thickened. Any ideas if I can make this in advance.
Thank you in advance.
Why add an egg? Would it still be a bechamel? I wouldn't do it ahead of tine if I added an egg.
A bechamel can be prepared a bit in advance: film the surface of the sauce (strained into a glass/glazed earthenware) with a bit of butter.
This is out of a Greek cookbook I have and I'm not sure why the egg...I've never made bechamel with it. If I had to guess it would be to add volume to the bechamel (almost like a souffle). In Greece the bechamel is pretty thick but who knows.
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