Instructions: Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Add the milk gradually, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg. Add enough milk to obtain the consistency you require. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Remove sauce from heat and whisk in combined egg yolk and cream. Sauce should be thick and creamy.

Do not reboil after adding egg yolk.

Spoon hot over vegetables, fish or egg dishes.

Glaze the sauce lightly under the grill.

Forms the base for many white sauces eg.

mornay, mustard.

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