Parmesan Bechamel Recipes

BECHAMEL SAUCE RECIPE

Steps:

• In a stove-top pot melt butter.
• Add flour and whisk well until a thick creamy paste forms. Cook for 1-2 minutes.
• Slowly pour in about ⅓ cup of milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.
• Once you have reached a smooth consistency add a little more milk. Continue adding milk in small portions until you have used up all the milk.
• Increase the heat a little and continue whisking and cooking the sauce.
• Once it starts to thicken, cook it for another 20-30 seconds and turn off the heat.
• Continue to whisk. You'll notice Bechamel Sauce will continue to thicken even with the heat off.
• Once it reached desired consistency, season it with nutmeg and salt to taste or other seasonings (see suggestions above the recipe).
• Give another good stir.
• If you're not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.

CHEESY BéCHAMEL SAUCE

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux.
• Allow the roux to cook for 1 to 2 minutes while stirring.
• Add the milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken. This will take about 10 minutes, although 20 minutes is recommended by cooking school instructors. Lower the heat to medium-low if needed.
• Add the salt, pepper, nutmeg, cheddar cheese, Parmesan cheese , and hot sauce, if using. Continue stirring until the cheese has melted. Remove the sauce from the heat and use it immediately. Enjoy.

EGGPLANT GRATIN WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet.
• Bake in the preheated oven until eggplants are soft and brown, about 15 minutes. Remove from oven. Keep oven on.
• Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add tomatoes and tomato paste. Cook until flavors are blended, about 3 minutes. Stir in stock, basil, paprika, oregano, salt, and pepper. Cook until red sauce is thickened, about 15 minutes.
• Melt butter in a saucepan over medium heat. Add flour; cook and stir until light brown, 6 to 10 minutes. Remove from heat. Add milk slowly, whisking constantly, until mixture is smooth, about 2 minutes. Return to heat. Bring to a boil, stirring with a wooden spoon. Cook and stir until bechamel sauce thickens and coats the back of the spoon, 5 to 7 minutes more. Remove from heat; stir in Parmesan cheese, garlic powder, salt, nutmeg, and white pepper.
• Cover the bottom of a baking dish with 2 tablespoons of the red sauce. Arrange 1 layer of eggplant on top; cover with some mozzarella slices. Spread 3 to 4 tablespoons bechamel sauce on top. Repeat layering until you reach a final layer of bechamel sauce; top with remaining mozzarella.
• Bake in the preheated oven until cheese melts and turns golden brown, 25 to 30 minutes.

PARMESAN BECHAMEL SAUCE

Steps:

• Peel and finely chop the vegetables. Add the vegetables, spices and milk to a sauce pan. Bring to a boil, cover and remove from heat. Allow flavors to infuse for 30 minutes.
• Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to heat and cook roux for 1-2 minutes, stirring constantly.
• Reheat flavored milk to almost boiling and strain hot milk into bowl with a spout (like a 2 cup glass measuring cup) pressing against vegetables to extract their juices. (Reserve vegetables for pasta).
• Remove roux from heat and slowly blend in the hot milk, stirring vigourously. Place back on heat and bring to a boil stirring continously until sauce thickens.
• Stir in parmesan cheese until melted and simmer gently for 3-4 minutes.
• Remove from heat and stir in the cream. Salt and Pepper to taste.

PARMESAN BECHAMEL

Steps:

• Heat butter in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until tender, about 2 minutes. Add flour and cook, stirring, 1 minute. Slowly add milk and cook, stirring, until thickened, about 2 minutes. Remove from heat, add Parmesan, and season with salt and pepper.

BéCHAMEL

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.