The Villeroi sauce is a classic French sauce, often used as an accompaniment for side dishes. It is a creamy and delicate sauce, enriched with grated Parmigiano cheese and egg yolks. If you want to give the sauce a touch of luxury, you can also add canned black truffle purée. This sauce pairs perfectly with cooked ham cut into thin strips. It is a perfect dressing to flavor vegetables, such as asparagus or artichokes. The Villeroi sauce is simple to prepare but gives an irresistible flavor to the dish.
The quantities are for about 50 cl of sauce
Melt the butter in a saucepan, blend in the flour, stir and thin with a little warm milk
Season the sauce with a little nutmeg, salt and pepper, and continue stirring over moderate heat for about 15 minutes
Remove from the heat and slowly incorporate, one at a time, the two beaten egg yolks, the Parmigiano, the truffle purée (if you want to use it) and the strips of ham
Return to the heat and, continuing to stir, let the sauce simmer for a few more minutes
pan
wooden spoon
whisk
pot
Francia
| Energy (kcal) | 269.47 |
| Carbohydrates (g) | 13.56 |
| of which Sugars (g) | 4.73 |
| Fat (g) | 19.79 |
| of which Saturates (g) | 10.72 |
| Protein (g) | 9.75 |
| Fiber (g) | 0.8 |
| Sale (g) | 0.15 |
