Basil Parmesan Bechamel Sauce
Besciamella al Parmigiano e Basilico
- 3 Tablespoons Butter
- 2 Tablespoons All-purpose Flour
- 2 cups Whole Milk
- 1/4 teaspoon freshly ground Black Pepper
- 1 Bay Leaf
- 1/4 teaspoon Salt
- 1/4 teaspoon grated Nutmeg
- 1 cup freshly grated Parmesan cheese
- 1/4 cup very thinly sliced fresh basil
- Additional salt and pepper to taste
In a medium sized saucepan melt the butter. Sprinkle in the flour, and stir with a wooden spoon until well blended. Cook, stirring, for 2 to 3 minutes until it is a golden brown. This thin paste is called a roux. Remove the roux from the heat.
In separate medium saucepan heat the milk, pepper, bay leaf, salt and nutmeg until milk is steaming. Remove the bay leaf.
Return the roux to the heat. Slowly pour the steaming milk into the roux, whisking constantly to prevent lumps. Continue stirring over medium heat for 3 to 6 minutes. When the mixture thickens, take it off the heat and stir in the Parmesan cheese and basil until the cheese is melted. Season with additional salt and pepper to taste.
If you would like to make the béchamel in advance, dot the surface with additional butter or place a piece of buttered waxed paper directly on the surface of the sauce to prevent a skin from forming. Gently re-heat the sauce before using (don't cook).
Makes about 2 cups