20 minutes | Serves 6
Besciamelle sauce is a great recipe resource. Used for spreading on bread when making a panini (croque monsieur anyone?), adding to lasagna or various pasta dishes, making croquettes, or baking with veggies. Make it in advance, freeze some, and add it here and there!
4 oz of sweet butter
1/2 cup of unbleached all-purpose flour
3 & 1/2 cups of whole milk
1/2 cup parmesan cheese
1/4 teaspoon nutmeg (or more depending on your preference
1/4 black pepper
1/2 teaspoon of salt
Melt butter on stove top and add flour. Mix very well with wooden spoon for 2-3 minutes. Add milk, a little at a time. You will notice that sauce quickly gets really thick at which point you add more milk and stir. If you get lumps, continue to mix well, using side of pan to help work out lumps until they desolve. Once all milk is added, cook on low heat for about 10 minutes, stirring all the time. Remove from heat and add cheese, nutmeg, pepper, and salt. Allow to cool completely if not using right away, breaking the layer that forms on top and combining it with the sauce every so often as it cools.