Amalgamer (40 g flour + 40 g melted butter)

Ingredients

• 40 gWheat flour
• 40 gButter
• 600 mlWater
• 6 gSalt
• 5 pcsEgg yolk
• 30 mlCream

Instructions

1. 1

   Make the roux

   • Melt butter (40 g) in a small saucepan over medium heat without browning it.
   • Add the flour (40 g) and whisk into a smooth paste. Cook briefly 1–2 minutes while stirring to mellow the raw flour taste.
2. 2

   Add boiling water

   • Mix 600 ml boiling water with 6 g salt.
   • Pour the boiling salted water in a thin stream into the roux while whisking vigorously until smooth.
   • Bring briefly to a simmer for 1–2 minutes so the starch thickens.
3. 3

   Make the liaison and finish

   • Lightly beat 5 egg yolks in a bowl.
   • Add 2 tbsp (≈30 ml) hot cream to the yolks and mix to temper them.
   • Whisk a few tablespoons of the hot sauce into the yolks, then slowly pour the yolk mixture back into the pan over very low heat while stirring until the sauce thickens. Do not boil.
   • Season with salt and pepper and serve immediately.