Parmesan Béchamel

Béchamel is one of the five mother sauces in French cuisine. It is made from a white roux which is a 1:1 ratio by weight of butter and flour, and milk.

For this recipe, I have added parmesan cheese for flavor and the sauce can be used in dishes such as Mac and cheese, in casserole recipes, or a grilled cheese sandwich for extra gooey, cheesy, deliciousness.

Chef notes:

This sauce is used in my cheesy short-rib stuffed mushroom caps.

Preparation time: 20 minutes

Cook time: 45 minutes

Yield: 3½ cups

4 cups whole milk

½ yellow onion

1 bay leaf

1½ oz parmesan cheese rind

⅓ cup salted butter

⅓ cup all-purpose flour

2 oz parmesan cheese, finely grated

Salt to taste

• Add the milk, chopped onion, parmesan rinds, and bay leaf to a saucepot on medium-high heat. Stir occasionally and once the milk has come to a boil turn off the heat.

• In a separate pot on high heat melt the butter.

• Add the flour to create a white roux, and stir constantly until the mix resembles white sand.

• Start adding the hot milk whisking in-between additions making sure the mix is smooth after each addition.

• Once all the milk has been added turn the heat to low and cook for 10 minutes, stirring occasionally to prevent it from burning.

• Turn the sauce off and add the grated parmesan cheese. Season with salt to taste. The sauce is now ready to use or stored in the refrigerator for up to a week.

©chefalisonbiebs