MirepoixBéchamel with Gruyère and a yolk. The gratin sauce — it browns where other sauces only dry out.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan, whisk, grater |
| Mother sauce | Béchamel |
- 500 ml — whole milk
- 25 g — butter
- 25 g — plain flour
- 60 g — Gruyère, grated
- 20 g — Parmesan, grated
- 1 pc — egg yolk
- 1 pinch — nutmeg, grated
- Make a Béchamel and take it off the heat. Stir in both cheeses while it is hot but not boiling — boiled cheese goes stringy and weeps fat.
- Whisk the yolk into a spoonful of the sauce first, then stir that back in. Straight into the pan, the yolk sets in threads.
Gratins, cauliflower cheese, eggs Florentine, croque-monsieur.
Compared with Béchamel
- Added: Gruyère, grated 60 g, Parmesan, grated 20 g, egg yolk 1 pc
- Not used: onion, clove, bay leaf, salt, white pepper
- Same amount: whole milk 500 ml, butter 25 g, plain flour 25 g, nutmeg, grated 1 pinch
Both recipes serve 4.
- One serving (1 of 4): whole milk 125 ml, butter 6.25 g, plain flour 6.25 g, Gruyère, grated 15 g, Parmesan, grated 5 g
- Double batch (8 servings): whole milk 1,000 ml, butter 50 g, plain flour 50 g, Gruyère, grated 120 g, Parmesan, grated 40 g, egg yolk 2 pc
In the same library
- Onion soup gratinée — 75 min · Easy
- Mustard sauce — 30 min · Easy
- Cream sauce — 20 min · Easy
- Soubise — 50 min · Easy
- Gratin dauphinois — 100 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 63