Truffle Flagship Butter bechamel croque-madame. Take your Saturday brunch to that scrumptious French bistro level. Recipe from chef Casey Corn.
4 cups - whole milk
6 Tbs - unsalted butter
2 Tbs - The Truffleist Flagship Butter
½ cup - flour
½ ea - yellow onion
7 ea - whole cloves
1 ea - bay leaf
1 Tbs - kosher salt
¼ tsp - ground white pepper
Press whole cloves into cut side of onion, then place in a pot with the milk, bay leaf, salt and pepper. Infuse over low heat for at least 10 minutes, without simmering.
When milk has infused, remove onion and bay leaf, then add in both butters and the flour.
Bring the heat up to medium, and whisk often until thickened and smooth, about 10-12 minutes.
Use Truffle Bechamel on lasagnas, baked ziti, and in Croque Monsieurs!