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Milk Street Recipe
Parmesan Besciamella
This white sauce is packed with flavor from bay, basil and Parmesan and gets a hint of heat from red pepper flakes. The finished besciamella can be refrigerated in an airtight container for up to two days.
Don’t allow the sauce to cool completely before straining. It flows more easily through the mesh of the strainer when warm and fluid.
3
Cups
40 minutes
6 tablespoons (¾ stick) salted butter, cut into 6 pieces
¼ cup all-purpose flour
1 quart half-and-half
3 bay leaves
½ teaspoon red pepper flakes
Kosher salt and ground black pepper
3 ounces Parmesan cheese, finely grated (1½ cups)
6 large fresh basil leaves
Ingredients
-
6
tablespoons (¾ stick) salted butter, cut into 6 pieces
-
¼
cup all-purpose flour
-
1
quart half-and-half
-
3
bay leaves
-
½
teaspoon red pepper flakes
-
Kosher salt and ground black pepper
-
3
ounces Parmesan cheese, finely grated (1½ cups)
-
6
large fresh basil leaves
Directions
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01In a large saucepan over medium, melt the butter. Whisk in the flour, then cook, whisking constantly, for 2 minutes. While whisking, gradually add the half-and-half and bring to a simmer. Add the bay and pepper flakes, then reduce to low. Cook, whisking often, until thickened and reduced slightly and no longer tastes of raw starch, 10 to 15 minutes.See It
-
02Off heat, whisk in the Parmesan and basil. Cool for 5 minutes, then set a fine mesh strainer over a medium bowl, pour the sauce into the strainer and press on the solids with a silicone spatula; discard the solids. Taste and season with salt and pepper.See It
Is there a typo? 4 cups of half and half + butter and cheese made well over 3 cups of sauce, even after reduced.