BesciamellaBechamel, or Cream, Sauce

1. 1

   Pour the milk into a saucepan; add the seasonings and bay leaf.

2. 2

   Bring almost to the boil and keep hot.

3. 3

   Melt the butter in a heavy-bottomed saucepan over medium heat.

4. 4

   When the butter starts foaming, dump in the flour, and whisk to form a smooth paste or roux.

5. 5

   Keep whisking and cooking 3 to 4 minutes, until the roux darkens slightly.

6. 6

   Pour in the hot milk in a stream, stirring to incorporate the roux into it.

7. 7

   Cook, stirring constantly, until the sauce starts to boil.

8. 8

   Adjust the heat to keep a steady perking until the sauce thickens, about 3 minutes.

9. 9

   Pour the sauce through a fine sieve, and whisk in the grated cheese.

10. 10

    Cover with plastic wrap, pressed right on the surface of the sauce, and let it cool.

11. 11

    Besciamella can remain at room temperature for a few hours.

12. 12

    Otherwise, refrigerate and use it within 3 or 4 days.

13. 13

    I dont recommend freezing besciamella, as it becomes grainy.

* Per serving · 4 servings · Values may vary.

No additional tips available.