A basic small batch recipe for bechamel sauce. Yield: 2 cups
Keyword: Bechamel sauce
2tablespoonsgrated parmesan cheese
2cupshalf and half
A few gratings of fresh nutmeg3-4 scrapes, or to taste
Kosher saltto taste
Melt the butter in a large saucepot, when it’s melted, add the flour and cook until combined with the butter, whisking.
Add the milk, a little at a time, whisking between each addition.
Add the parmesean, nutmeg, and salt to taste-about 1/4 teaspoon. If the sauce is lumpy, puree it in a blender. Transfer to a container, pressing cling film onto the surface to prevent it forming a skin, cool and refrigerate.