Easy Bechamel Sauce W/parmigiano-reggiano
From ConGusto 5 years ago
- 5-Minutes to make
- Serves 4 Cups
An easy, perfectly creamy béchamel sauce with Parmigiano-Reggiano cheese for a wonderfully delicate flavor. Probably the most versatile of all sauces, Trust me, you’ll be making this again and again! Béchamel is a sauce every cook needs to know how to make. Read more A simple “white sauce”, béchamel is considered one of the “mother sauces” of French and Italian cuisine as it forms the base for a number of other classic sauces like Mornay, Nantua, Mustard, Soubise, Cheddar Cheese Sauce, and others. See less
Ingredients
- - ⅓ cup unsalted butter shopping list
- - ⅓ cup flour shopping list
- - 3 cups whole milk shopping list
- - 1¼ teaspoons salt shopping list
- - ½ teaspoon freshly ground whole nutmeg shopping list
- - ½ cup grated Parmigiano-Reggiano cheese shopping list
How to make it
- - Melt the butter over medium heat.
- - Add the flour and use a wire whisk to blend it with the butter.
- - Let the mixture bubble for 2 minutes until light golden, continually whisking. Gradually add the milk while continually whisking to prevent lumps and whisk until smooth.
- - Slowly bring it to a boil, reduce the heat and simmer for 10 minutes until thickened, whisking frequently to prevent lumps and scorching.
- - Add the Parmigiano-Reggiano cheese, salt and nutmeg and whisk until smooth.
- - Simmer for another minute then remove from heat. (If the sauce is too thick, add a little milk.) Add salt to taste.
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