Preparation info

  • Serves


    • Difficulty


Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • oz. unsalted butter
  • 5 tablespoons plain flour
  • pint


Melt the butter in a heavy saucepan and stir in the flour. Cook stirring constantly with a wooden spoon for a minute or two, without letting the flour brown. Heat the milk and add all at once to the flour mixture. Cook, stirring until thick and smooth. Add the salt, pepper, and Worcestershire sauce. Remove from the heat and allow to cool a little.

Stir in the egg yolks one by one. Stir