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.
Most Recommended Discussions on Home Cooking
Dec 9, 2013
What's for Dinner #260 - The...
6 minutes ago
What's for Dinner #259 - the...
about 8 hours ago
What do you do when you are...
1 minute ago
What are you baking these days...
27 minutes ago
Weight Watchers Foodies -- Bermuda...
31 minutes ago
Easy Egg Breakfasts
See All 18 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise