Herbal Infused Béchamel Sauce

Ingredients

• 1 pint milk
• 1 small onion or 1 shalot
• 3 sprigs parsley
• 24 peppercorns
• 1 bay leaf
• 1 teaspoon sweet herbs
• A very little mace
• 1 ounce butter
• 1 ounce flour
• ½ teaspoon salt
• 2 egg yolks

Method

1. 1 Simmer milk with onion, parsley, peppercorns, bay leaf, sweet herbs, and mace for 45 minutes.
2. 2 Strain the milk to remove all solids.
3. 3 Whisk butter and flour together to form a paste.
4. 4 Stir the butter-flour paste into the hot milk and cook until thickened.
5. 5 Remove from heat and whisk in beaten egg yolks.
6. 6 Do not boil after adding eggs to prevent curdling.