Sauce Blanche Chou Chou
4 medium green or white chokoes (chouchou)
3 egg yolks
2 tablespoons flour
2 cups milk
2 tablespoons butter
3 tablespoons chopped parsley
1/2 teaspoon salt
salt and pepper to taste
Replace chokoes with cauliflower.
Peel and cut chokoes into 3 cm pieces.
Boil in enough water with half teaspoon salt, to cover choko pieces until tender, but not soft.
Remove from pan, strain and place in deep serving dish. Allow to cool.
Melt butter in a sauce pan and add flour. Mix well and cook for 1 minute. Remove from heat.
Add milk gradually to the flour and butter mix.
Blend gradually. Bring back to boil stirring constantly.
Simmer for 2-3 minutes. Keep stirring to blend the flour and butter well.
Beat egg yolks in a bowl. Beat in a few tablespoons of hot sauce. Blend well together. Use a blender or a wire whisk to obtain a homogenous mix. Return to remaining sauce. Whisk together again and simmer until the sauce thickens to your preference. If you get lumpy bits, use a blender or a stick blender to blend the sauce to a homogenous mix.
Season with salt and pepper to taste.
Pour over choko pieces. Sprinkle with chopped parsley.
Serve with roast chicken and freshly baked bread.
Madeleine's recipe : Sauce Blanche Chouchou
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