Creamy Rich Béchamel Sauce

• 1 stick real butter (salted or unsalted)butter
• 1/2 cup flourflour
• 3 cups whole milk, can sub 2%milk
• 2 egg yolks, beaten (save the whites for another use such as omelets or meringue)egg
• 2 tsp. saltsalt
• 1/2 tsp. white pepperwhite-pepper

1. 01In large frying pan, melt butter. Stir in flour. Cook, stirring, over medium-low heat for 2-3 minutes. Do not brown. Lower heat if browning starts to occur.
2. 02Slowly whisk in milk. Whisk and stir until mixture comes to a simmer/low boil, stirring continuously for about 3-5 minutes until thickened. Remove from heat.
3. 03In small bowl, whisk egg yolks. Stir in 1 tablespoon of sauce while continuously stirring to make sure you don't cook or curdle the yolks. Repeat with another tablespoon.
4. 04Slowly whisk egg mixture into sauce mixture in pan, stopping to catch up, and whisk until yolks are completely mixed in and mixture is silky smooth.
5. 05Stir in salt and white pepper.

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