Salsa de villeroi
Instructions
The doses are for about 50 cl of salsa.
Melt the butter in a saucepan, mix the flour, cream.
and diluted with a little warm milk.
Season the sauce with a little nutmeg, salt, pepper and continue stirring to moderate heat for about 1/4 of an hour.
Withdrawn from the flame and add slowly, one at a time, the two beaten yolks, parmesan, truffle puree (if you want to use) and the ham into strips.
Place over heat and, stirring, then still simmer the sauce for a few minutes.
Ingredients and dosing for 4 persons
- 50 g of butter
- 50 g of flour
- 1 glass of hot milk
- 2 egg yolks
- 1 tablespoon of grated parmesan cheese
- 2 tablespoons of mashed canned black truffles (optional)
- 2 tablespoons of ham sliced thin
- Nutmeg
- Salt
- Freshly ground pepper