Béchamel sauce
Votes: 2
Time: 20 min.
Complexity: easily
Quantity: 2.5 tbsp.
Complexity: easily
Quantity: 2.5 tbsp.
Béchamel sauce with Parmesan goes perfectly with many dishes. You can pour it over baked vegetables, fried mushrooms, cutlets, or add it to pasta—any food will be even more delicious with it! Béchamel is cooked just before serving. The base of this white sauce is a roux, a mixture of flour and butter, which is then covered with milk and cooked. By following this step-by-step recipe, you can create a perfectly smooth, silky béchamel without lumps. Finish it off with a pinch of nutmeg and stir in grated Parmesan cheese at the very end. Enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of milk
- 1 tbsp. butter
- 2 tbsp. flour
- A pinch of nutmeg
- 0.5 cups Parmesan
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Cooking the dish according to the recipe:
- In a heavy-bottomed saucepan, bring the milk to a boil over medium heat. Keep the heat very low.
- In another saucepan, melt the butter over low heat. When it begins to shimmer, add the flour and whisk until a golden paste forms, about 3-4 minutes.
- Whisking constantly, add the hot milk in a steady stream. Bring to a gentle simmer and continue whisking until the sauce thickens, about 10 minutes.
- Stir in nutmeg and cheese. Use béchamel to make lasagna or pasta casseroles, stir into pasta, or cook French sandwich.
Author of the recipe - Diana Shaw is a cookbook author.
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