Croque Madame

Step 2: Finish the sauce

  • Rosemary bechamel sauce

    • comte
      , grated
      50 g
    • lemon juice
      a drizzle
    • flaky salt
      to taste

    • hot milk
    • roux

Pour the hot milk into the roux. Vigorously mix together and scrape all the roux from the edges of the pan. Once combined, set the pan back over medium heat and bring to a while continuing to stir constantly for 1-2 minutes. The sauce should begin to thicken.

  • For the sandwich, I prefer it fairly thick so it’s almost spreadable. If it's too thin, continue to cook it down while stirring or make and add more roux. If it's too thick, add more milk a little at a time. Once at your desired consistency, remove from the heat.

Add flavorings and cheese: While still warm, add the comte, a spritz of lemon juice, and salt. Taste it! Dial in the flavorings exactly as you want them.

  • To store, pour it into a bowl or container. To prevent a film from forming, drape plastic wrap so it rests on the top of the sauce, then move it to the fridge until ready to use.
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