| Level: | Easy |
| Level: | Easy |
Ingredients
- 2 cups milk
- 1 tablespoons butter
- 2 tablespoons flour
- Pinch nutmeg
- 1/2 cup Parmesan cheese
Instructions
- Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
- Melt the butter in a separate saucepan over low heat. When it’s bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
- Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
- Whisk in the nutmeg and the cheese, and serve at once
Reviews
The butter to flour ratio is WAY off in this. I had a crumbly dry mess and had to add more butter.
There’s no cheese on bechamel sauce
Cheese? Bechamel doesn’t have cheese in it. That’s Sauce Mornay.
This is NOT actually a bechamel. A bechamel has equal parts butter and flour, and the only seasoning should be a pinch of salt. It’s meant to be a base sauce and not have extra flavorings like nutmeg and Parmesan
came out delicious!!!
How many portion to this recipe
Very easy to make. The recipe allows for a very smooth sauce but you have to keep whisking constantly throughout as the recipe indicates to avoid lumps. In my experience a roux is usually made with equal parts butter and flour so I used those proportions instead. I would also recommend seasoning with salt and pepper to taste.
Delicious. I pour over leftover mashed potatoes and heat in over till potatoes are hot All rave about this dish.
made this today it is very very goooooooooooood