One of the most basic and important French sauces includes béchamel (white) sauce. Once you master this sauce you can create wonderful sauces for fish, beef, vegetables, soups and even pasta.
Makes 2 cups
Prep time: 5 minutes
Total time: 30 minutes
Ingredients
Instructions:
In a small saucepan melt 2 tablespoons butter and sauté shallots, add vinegar and cook until reduced by half. Add tarragon, white wine and butter. Reduce heat to low and gradually incorporate eggs into liquid, tempering as you go, being careful not to overheat which will cause the egg to overcook. Once the sauce has thickened, add salt and pepper.