Bechamel Sauce

Generally I'm not one to get overly excited about French cooking, but this sauce is a delicious winner! Despite it's fancy name, bechamel is a simple sauce made by whisking scalded milk into a roux and then seasoned with nutmeg. It's one of the five mother sauces of French cuisine, and is often used as a base for other dishes like mac and cheese, casseroles, and creamy soups. After researching the origins of a true bechamel I learned that this is actually a Mornay sauce because of the Parmesan cheese, but I'll be true to the original spirit of the recipe and call it a bechamel.

There are just two things you should know about making a bechamel. First, it's super easy to make. If you can melt butter and wield a whisk, you can make bechamel. From start to finish, this sauce will be ready for the table in twenty minutes. Second, this is crazy delicious! Simmering the milk with the spices adds just a hint of flavor from the different spices but it's still very subtle. If the sauce is too thick for your liking, add a little more milk to thin it. I will admit this isn't the healthiest recipe in my book as currently written, but you could lighten this up by substituting light butter for the fully leaded version, using skim milk, and reducing the Parmesan to 1/2 cup. This is a delicious sauce for any pasta dish, but it is an amazing complement for my Roasted Squash and Caramelized Onion Lasagna. Enjoy!

Bechamel Sauce, Serves 8
3 1/2 cups 1% milk
1 tsp. peppercorns
2 bay leaves
1/2 tsp. nutmeg
1/2 tsp. red pepper flake
2 tsp. garlic
Small handful fresh parsley
6 T. butter
1/2 cup flour
2/3 c. Parmesan cheese, grated
Salt as desired

In a small saucepan heat milk, peppercorns, bay leaves, nutmeg, red pepper flake, garlic and parsley. Bring to a low simmer, stirring frequently for about 10-15 minutes. In a separate saucepan melt the butter, then add the flour to make a roux. Cook for one minute until all flour is well incorporated. Fit a fine strainer over the saucepan containing the roux. Slowly strain the milk, 1/2 cup at a time, into the roux stirring well after each addition. Once all milk is combined, add the cheese and stir until sauce is smooth. Taste and add salt if desired.

Simmer milk and spices over medium low heat. The milk should be just
scalded and infused with the flavors from the spices.

In a separate pan, add flour to melted butter to make a roux.

Stir to combine well.

Final roux. Note there's no raw flour left in the pan.

Slowly add milk, 1/2 cup at a time, through a strainer. Stir well.

After milk and roux are thoroughly combined, add cheese and stir
until smooth.