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