Tempering? Yah, I had to look that one up…
So now comes the egg yolks. Add a little bit of the Roux to the eggs with your whisk. As soon as you add the mixture stir vigerously. If you do not, your eggs will become scrambled eggs.
Keep adding a little bit of the roux mixture to the eggs until the bottom of your egg bowl is luke-warm. Then just whisk everything together back in the original pot.
You’re almost done with the base! I promise….
*PS: I was gonna edit the sound out and add an audio track, but I really liked the organic cooking conversation I was having with my helper/Sioux chef Melody. Hopefully it makes you all feel a bit more like you were there. Whaddya think?
