Poached eggs are the epitome of a restaurant-level brunch or brekkie. The trick to bring this elevated egg to your own stove is creating a vinegar bath.
The perfect béchamel
Makes 1 ½ cups
A reliable white sauce is imperative to making various dishes such as lasagne, moussaka, pies, mac & cheese and creamy potato or fish bakes.
Ingredients
2 Tbsp butter
2 Tbsp flour
1 ½ cups milk
Salt and milled pepper
Method
- Add butter to a pot over medium heat and melt completely.
- Remove from heat, add flour and whisk vigorously to combine (creating a paste that is called a roux).
- Return to heat, add a glug of milk and cook until mixture starts bubbling, cooking the flour slightly.
- Continue adding the milk in small batches while whisking continuously, ensuring that the mixture is thickened and smooth before adding in the next addition.
- Once all the milk is added, test if the mixture is ready by coating the back of a spoon with the sauce and running your finger along the spoon. The sauce should stay on the spoon and the line left behind should be defined.
Flavour inspiration:
Classically, a pinch of nutmeg or cayenne pepper is added to béchamel sauce for flavouring. Here’s a few MK-faves to try:
- 1 cup grated Cheddar stirred in to melt completely.
- ¼ cup Parmesan or Gruyere + 1 tsp wholegrain mustard stirred in to melt completely.
- ½ tsp English mustard powder can be combined with the flour before it is added to the butter.
- 1 Tbsp finely chopped herbs stirred in just before serving for a fresh flavour.
- 1 finely chopped anchovy can be added with the first splash of milk. The anchovy will slowly dissolve over time, adding the perfect rich, salty flavour to your sauce.
Cook’s note
Remove pot from the heat to slow down cooking. This allows you to work slower and avoid lumps.
Recipe and Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
