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Categories:Viewed: 99 - Published at: 2 years ago
Ingredients
- 2 cups milk
- Pinch of salt
- Pinch of freshly ground white pepper
- Pinch of freshly grated nutmeg
- 1 bay leaf
- 1 1/2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 generous tablespoons freshly grated Parmigiano-Reggiano or Grana Padano
Method
- Pour the milk into a saucepan; add the seasonings and bay leaf.
- Bring almost to the boil and keep hot.
- Melt the butter in a heavy-bottomed saucepan over medium heat.
- When the butter starts foaming, dump in the flour, and whisk to form a smooth paste or roux.
- Keep whisking and cooking 3 to 4 minutes, until the roux darkens slightly.
- Pour in the hot milk in a stream, stirring to incorporate the roux into it.
- Cook, stirring constantly, until the sauce starts to boil.
- Adjust the heat to keep a steady perking until the sauce thickens, about 3 minutes.
- Pour the sauce through a fine sieve, and whisk in the grated cheese.
- Cover with plastic wrap, pressed right on the surface of the sauce, and let it cool.
- Besciamella can remain at room temperature for a few hours.
- Otherwise, refrigerate and use it within 3 or 4 days.
- I dont recommend freezing besciamella, as it becomes grainy.
