奶油糊 Cream Sauce

材料 Ingredients

牛油 Butter 3 大匙 Tbs 特級初榨橄欖油 Extra virgin olive oil 3 大匙 Tbs 中筋麵粉 All-purpose flour 6 大匙 Tbs 白酒 White wine 1/2 杯 cup 西式雞高湯 Western chicken stock 1-1/2 杯 cup 鮮奶油 Heavy cream 1 杯 cup 鹽 Salt 2/3 小匙 tsp 肉荳蔻粉 Ground nutmeg 1/4 小匙 tsp 白胡椒 White pepper 1/4 小匙 tsp 番椒粉 Cayenne pepper 1/4 小匙 tsp 蛋黃 Egg yolk 1 個 ea

註：鮮奶油可改用成牛奶或對半鮮奶。
Note: The heavy cream can be substituted with milk or half-and-half.


做法：

炒鍋燒熱後加入牛油和橄欖油。待牛油融化後加入麵粉用中火炒成糊狀并稍微變黃。慢慢地加入高湯，白酒和鮮奶油，要不斷攪動煮到醬汁變稠已經沒有麵粉顆粒，大約10分鐘。加入鹽，番椒粉和白胡椒粉調味。熄火後加蛋黃快速拌勻。

Method:

Add the butter and olive oil in a heated sauce pan. After the butter is melt, place in the flour and cook in medium heat until becoming paste like and coloring slightly. Gradually stir in the stock, white wine and heavy cream. Whisk consistently until the mixture is thick and smooth, approx. 10 minutes. Season the sauce with salt, cayenne pepper and ground white pepper. Turn the heat off and quickly stir in the egg yolk.

運用食譜(Application)

奶油焗白花菜 Cauliflower Casserole

最後更新 (Last Update): 12/26/2015
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