Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 2 tablespoons all-purpose flour
- 1/4 teaspoon dry mustard
- 3 tablespoons unsalted butter
- 1-1/2 cups whole milk
- 1 tablespoon dry white wine
- 3/4 pound Brie, rind discarded, cut into 1-inch pieces
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced fresh tarragon leaves
- 1 teaspoon minced fresh flat-leafed parsley leaves
- freshly ground white pepper to taste
- 6 hard-boiled eggs, shelled and kept warm in a saucepan of hot water
- Buttermilk waffles (use your favorite recipe)
In a heavy saucepan melt butter over moderately low heat and whisk in flour mixture until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and simmer mixture, whisking occasionally, 2 minutes, or until thickened. Add white wine and simmer, whisking occasionally, 1 minute.
Remove pan from heat and stir in Brie. Cook sauce over low heat, stirring constantly, until cheese is melted and sauce is smooth (do not boil). Pour sauce through a sieve into another heavy saucepan. Sauce may be made up to this point 1 day ahead, cooled, uncovered, and chilled, its surface covered with plastic wrap. Reheat sauce over low heat, stirring, before proceeding (do not boil). Stir into sauce lemon juice, tarragon, parsley, salt, and pepper to taste. Cut hard-boiled eggs into wedges. Arrange eggs on waffles and top with sauce.
Yield: about 2-1/2 cups sauce, 3 servings
Source: Best of Gourmet 1997(Conde Nast)
Reprinted with permission.