Parmesan Bechamel Recipes

BéCHAMEL

Béchamel image

Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.

Provided by Food Network Kitchen

Time 15m

Yield about 2 cups

Number Of Ingredients 5

Ingredients

2 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan, optional
Kosher salt and freshly ground black pepper

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.

PARMESAN BECHAMEL

Parmesan Bechamel image

Provided by Martha Stewart

Categories Food & Cooking

Time 15m

Yield Makes 3/4 cup

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter
1/2 shallot, finely diced (2 tablespoons)
2 tablespoons all-purpose flour
3/4 cup whole milk
1/4 cup finely grated Parmesan
Coarse salt and freshly ground pepper

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.

BASIC BECHAMEL SAUCE

Basic Bechamel Sauce image

This is a quick and easy bechamel sauce.

Provided by MATHIEUDAIGLE

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

5 tablespoons butter
¼ cup all-purpose flour
1 quart milk
2 teaspoons salt
¼ teaspoon freshly grated nutmeg

Steps:

Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g

PARMESAN BECHAMEL SAUCE

Parmesan Bechamel Sauce image

I have not tried this yet, however it took me forever to figure out the recipe for this so I am saving it. I plan on using this for a vegetable lasagna so reserve the cooked vegetables.

Provided by MommyMakes

Categories Sauces

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups milk
6 tablespoons butter
1/2 cup all-purpose flour
1/2 cup light cream
2/3 cup parmesan cheese, grated
1 small onion
1 small carrot
1 celery rib
6 black peppercorns
1 pinch nutmeg

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.

Nutrition Facts : Calories 412.6, Fat 31.4, SaturatedFat 19.6, Cholesterol 93.1, Sodium 451.9, Carbohydrate 21.2, Fiber 1.2, Sugar 1.8, Protein 12.4

THICK BECHAMEL SAUCE WITH PARMESAN AND SUN-DRIED TOMATOES

Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes image

Make and share this Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes recipe from Food.com.

Provided by Dav59

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
2 cups warm milk
1/2 cup parmesan cheese, grated
2 -3 tablespoons sun-dried tomato pesto or 2 -3 tablespoons chopped sun-dried tomatoes packed in oil
1 pinch of freshly ground nutmeg
salt and pepper

Steps:

Melt butter over medium heat in a saucepan.
Add flour and cook until foamy, about 2 minutes.
Add the warm milk, I usually warm it in the microwave oven, and whisk constantly.
Bring to a boil. Reduce heat to low, and continue to simmer for about 5 minutes.
Add parmesan cheese and tomato pesto. Stir until cheese has melted.
Add nutmeg and salt and pepper to taste.

Nutrition Facts : Calories 262.3, Fat 19.6, SaturatedFat 12.2, Cholesterol 58.6, Sodium 332.8, Carbohydrate 12.2, Fiber 0.2, Sugar 0.1, Protein 9.7

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