Croque Madame

Step 1: Start the bechamel sauce & roux

  • Rosemary bechamel sauce

    • milk
      275 g
    • butter
      20 g
    • flour
      20 g
    • fresh rosemary
      1 sprig

Set a pan over medium heat. Pour in the milk and add the rosemary sprig. Bring to a , stirring occasionally. Once it has come to a simmer, remove the pan from the heat and let it sit while preparing the roux.

Set a different saucepan over medium heat and add the butter to melt. Once melted, toss in the flour. Cook for 2-3 minutes while stirring, then remove from the heat.

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