Bacon Béchamel Recipe

Name: Bacon Béchamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1/4 onion, finely chopped; 1 large or 2 small garlic cloves, thinly sliced; 2 large branches thyme; 1 bay leaf; 3 cloves; 1 teaspoon fennel pollen or 2 tsp. freshly ground fennel seeds; 1/4 teaspoon red chile flakes; 1/4 cup dry white wine; 3/4 cup whipping cream; 3/4 cup milk; 1/4 cup sour cream; 1/2 teaspoon freshly grated nutmeg; 3/4 cup grated parmesan cheese; 1 teaspoon kosher salt; Freshly ground pepper; 1/3 cup strained bacon fat (reserved from making bacon bits) or melted salted butter; 1/3 cup flour

Servings: persons

1 tablespoon unsalted butter
1/4 onion, finely chopped
1 large or 2 small garlic cloves, thinly sliced
2 large branches thyme
1 bay leaf
3 cloves
1 teaspoon fennel pollen or 2 tsp. freshly ground fennel seeds
1/4 teaspoon red chile flakes
1/4 cup dry white wine
3/4 cup whipping cream
3/4 cup milk
1/4 cup sour cream
1/2 teaspoon freshly grated nutmeg
3/4 cup grated parmesan cheese
1 teaspoon kosher salt
Freshly ground pepper
1/3 cup strained bacon fat (reserved from making bacon bits) or melted salted butter
1/3 cup flour

1
Melt butter in a medium saucepan over low heat. Add onion, garlic, thyme, bay leaf, cloves, fennel pollen, and chile flakes and cook over medium heat, covered, until onions are translucent but not browned, about 8 minutes. Add wine and cook, uncovered, 4 minutes. Stir in cream and milk and bring just to a boil, then remove from heat. Cover and let steep 1 hour.
2
Make bacon roux: Heat bacon fat in a medium (not nonstick) frying pan over medium heat. Gradually whisk in flour and whisk until smooth. Cook, whisking, about 1 minute to remove raw flour taste (roux will bubble and thicken). Remove from heat.
3
Strain cream mixture into another medium saucepan. Whisk in 1/3 cup roux, the sour cream, nutmeg, parmesan, salt, and pepper to taste. Reheat over low heat until thickened, 5 to 7 minutes (if it breaks, whisk in 1 to 2 tbsp. water). Strain if needed.
4
*Find fennel pollen on
5
.
6
Roux or bechamel, each up to 3 days, chilled airtight. Reheat over low heat.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/4 onion, finely chopped, 1 large or 2 small garlic cloves, thinly sliced, 2 large branches thyme, and more.

Yes, Bacon Béchamel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon Béchamel

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