FRIJE

Instructions

• 1.   PREPARATION OF THE OIL ROUX:
  
  - In a mixing bowl, combine the flour and olive oil, whisking until smooth. The consistency should be creamy. This roux can be stored in the refrigerator for a long time.
  You can add turmeric for color and flavor.
• 2.   PREPARATION OF THE BÉCHAMEL SAUCE:
  
  - In a saucepan, heat the milk, season with salt and pepper, and mix. You can also add nutmeg to the mixture.
  Since the roux is cold, the milk should be hot (in contrast to butter roux).
  - Slowly add the roux, being careful as it thickens quickly, so go slowly and keep stirring.
  - Let it boil for 5 minutes to cook the flour while stirring.
  - Add a little cheese and let it melt while stirring.
  - Set aside the béchamel sauce.
• 3.   - Finely chop the chives and set them aside.
• 4.   PREPARATION OF THE BREAD:
  
  - Place the slices of bread on a wire rack and toast them in the oven.
  - Set the oven to grill mode and toast the bread until it turns slightly brown.
• 5.   - Spread mustard on the bread slices.
  - Toast the tops of our croque monsieur.
  - Spread mustard on the tops.
• 6.   FILLING:
  
  - Place the ham on half of the bread slices.
  - Add cheese on top of the ham and on the tops.
  - Use the grill mode to melt the cheese on the body and the tops.
  - Close the croque monsieur sandwiches.
• 7.   FINAL PHASE:
  
  - Add the chives to the béchamel sauce and gently reheat if needed.
  - Add a generous spoonful of béchamel sauce to completely cover the top of the croque monsieur.
  - In a pan heated to 100°C (212°F), add butter to toast the bottoms of the croque monsieur.
  - Sprinkle some cheese on top of the béchamel sauce and place the croque monsieur under the grill to finish melting the cheese.
• 8.   SERVING:
  
  - Cut into triangles and serve with a salad.

Notes & Suggestions

• A fried egg can be added on top of the croque to turn it into a croque Madame.
  
  The video:
  https://www.youtube.com/watch?v=FCj0dox0S3o

Nutritional information *

VIDEO