Italian Style Besciamella Sauce
Besciamella or Béchamel helps to create some of our favorite dishes and sauces. Its creamy consistency can be used alone, or enhanced with any number of ingredients. Add cheeses, spices, herbs, tomato, or wine and turn on your creative cooking mind. Béchamel is considered one of the "Mother" sauces of French cuisine, but equally popular in cooking all around the world. This recipe is the Italian version, Besciamella, and contains Parmesan cheese, but the classic Béchamel does not.
Ingredients
- 1/4 cup Unsalted butter (57g)
- 1/4 cup All purpose flour (30g)
- 1 & 3/4 cup Whole milk (345ml)
- 1/2 tsp Salt (3g)
- 1/2 tsp Black Pepper (1.5g)
- 1/4 tsp Finely Ground nutmeg (.75g)
- 1/2 cup Grated Parmesan cheese (50g)
Instructions
- Warm the milk in a sauce pan or microwave to about 115 degrees, and set it aside.
- Heat the butter in a heavy bottom sauce pan, and when it starts to foam, stir in the flour. Stir, and cook the roux over medium heat for at least 4 minutes.
- Now, pour in the warmed milk in a slow steady stream, stirring continuously. Keep stirring until the mixture starts to thicken. This usually takes 3 to 4 minutes.
- Add the Parmesan cheese, salt, pepper and nutmeg. Continue to stir until the cheese has melted, and the sauce has a smooth, creamy consistency.
- Correct for salt and pepper if needed. If you are not using immediately, pour the besciamella into a bowl and cover the top with a piece of plastic wrap or parchment paper. This will keep the top from forming a crust.
- NOTE: Besciamella will keep in the refrigerator for several days. You may find that you will need to add a bit more milk (or other liquid) when using after it has been stored.