For the béchamel sauce, heat butter and add flour. Wait briefly, then pour in milk. Let it boil away well while stirring.
Stir in lemon juice, mustard, anchovy paste, Worcester sauce and pepper. Cook the sauce over low heat, stirring constantly with a whisk, until it is quite smooth and no longer mealy tasting (at least 15 minutes).
Let the béchamel sauce cool a bit, then stir in the yolks and Parmesan.
Preparation Tip:
The béchamel sauce is especially delicious when gratinating potatoes and vegetables.
Related Recipes:
Fricassee ArgenteuilA more wonderful asparagus recipe: The recipe is named after the town of Argenteuil near Paris, famous for its...
Chicken in CalvadosFor the chicken in calvados, cut up the chicken and season with pepper and salt. Heat the butter and oil in a...
Asparagus Zucchini SaladPeel asparagus spears starting from the head end, cut away woody ends. Cut into pieces about 3 cm long, put...
Spice Crust Roast with Cabbage BunsFor the spiced crusted roast with cabbage buns, first preheat the oven to 180 °C. Score the rind of the meat...
Chicken Breast W. Leek StuffingRemove breastbone from chicken breast with a kitchen knife. Set bones aside. Place meat evenly on the surface...
Buckwheat Blini with Scallops – Karlheinz HauserMake dough a little bit in advance, see below. Open the scallops, carefully remove them from the shell with a...
Crispy FishDry the fish fillets with kitchen roll. Cut into strips according to size. Place on a flat plate and drizzle...
Venison Medallions with Walnut CabbagePreheat the oven to 180 °C. Season the venison medallions with salt, pepper and crushed juniper berries. Sear...
Sacher Parfait with Marinated Strawberries and Hazelnut HipsFor the parfait, beat the eggs with granulated sugar in a bowl over steam until the mixture is foamy. Place in...
Roasted Pork Medallions in Chive Stock with Potato DumplingsPeel the potatoes and cut out the dumplings. Cook the dumplings in salted water until al dente, then drain and...