Ingredients
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
2 egg yolks, beaten
2 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon whipping cream
Ground cinnamon
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Tall pot with basket — steam asparagus upright, blanch pasta
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Tall pot with basket — steam asparagus upright, blanch pasta
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
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Melt butter in a heavy saucepan over low heat. Add flour; stir until smooth. Cook 1 minute; stir constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Combine egg yolks, lemon juice, sugar, and salt. Gradually stir a small amount of hot milk mixture into egg mixture; add to remaining hot milk mixture, stirring constantly. Add whipping cream; blend well. Sprinkle with cinnamon.