Parmesan Béchamel Sauce
Being a béchamel boss is something to be proud of. Learn this life skill and whip up a lasagna, Mac and Cheese, moussaka, a gratin, a Croque Monsieur or even a soufflé without batting an eyelid.
A basic béchamel is just milk, butter and flour - with the option of adding cheese. It's the technique you need to get right. Watch the video, read the notes and go slow. You've got this and Clove's got you.
Ingredients 6
3 cups full-cream milk, 750ml
90 g butter, unsalted
1⁄3 cup plain flour, 60g
60 g parmesan cheese, grated, about 3/4 cup
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
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Method 4
In a small saucepan, warm the until just below simmering point - the surface will start to steam - then turn off the heat. Grate the , you should have about 3/4 cup.
In a medium sized saucepan, melt the over low heat. Slowly add the , stirring often with a wooden spoon to make a paste (roux). You want the paste to stay pale in colour and not brown, so only cook for a minute or two.
Once the paste has thickened, slowly add the warm , 1/2 a cup at a time, stirring constantly with a whisk until well combined. As the mixture thickens, add more milk until you have a thick white sauce. Continue stirring until the sauce thickens enough to coat the back of your spoon.
Turn off the heat, add the , and and stir well to melt the cheese.
Clove Kitchen's tips
Use a whisk instead of a spoon when incorporating the milk, this is the best way to avoid lumps forming. Make sure the flour and butter mixture stays pale and is cooked over a low temperature. You don't want to cook for too long or over a high heat at this will cause the sauce to split and lose its silky texture.
