Shallot Béchamel
We're making this béchamel, or besciamella as it's sometimes referred to in Italian, just a bit more elevated, and untraditional, by adding shallots to it. This shallot béchamel is just a touch sweet and nutty, thanks to the freshly ground nutmeg. Use this sauce in lasagna, mac and cheese, gratins, casseroles and more. You have to try it!
Servings: 8 servings
Calories: 141kcal
Equipment
Ingredients
- 4 cups whole milk
- 4 tablespoon unsalted butter ½ stick
- 1 large shallot finely minced
- ¼ cup all-purpose flour
- ½ teaspoon freshly grated nutmeg
- 1 ½ teaspoon salt
- freshly ground white pepper (or black pepper) to taste
Instructions
- In a medium sauce pan, gently warm up the milk.
- In another medium sauce pan, melt the butter on medium heat. Add the shallots and cook for about 2 minutes or until they're translucent. Add in the flour and whisk constantly for about 3-4 minutes or until it turns a pale, golden color. Whisking will prevent it from sticking to the bottom of the sauce pan.
- Add in the warmed milk very slowly while still whisking the butter + flour mixture. Once the sauce boils, lower the heat to a simmer and continue whisking until it thickens for about 5 minutes. At this point, you can test if the sauce is thickened by dipping a spoon in the sauce and tracing a line across the back of the spoon with your fingertip. If the line remains visible, the sauce is thick enough; if it's not, then cook the béchamel a bit longer.
- Add in the nutmeg, salt and pepper and season to taste. If you're not using the béchamel immediately, store in a container and cover with plastic wrap - making sure to press the plastic wrap over the entire surface of the sauce to prevent a skin from forming.
Notes
Storing + Reheating. If you're not using the béchamel immediately after making it, make sure to cover with plastic wrap and press it completely onto the surface of the sauce - this will make sure a skin doesn't form on the top of the béchamel.
Store the béchamel in the fridge for up to 4 days in an airtight container. Freeze béchamel in a freezer-safe container or bag (lay flat) for up to 3 months. Thaw in the fridge overnight - the béchamel may split and look watery but just reheat in a pot over low heat, whisking constantly, to return to its original consistency.
To reheat béchamel, simply warm over low heat on a sauce pan, making sure to whisk constantly until warmed through.
Nutrition
Serving: 0.5 cup | Calories: 141kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 48mg | Potassium: 200mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 373IU | Vitamin C: 0.3mg | Calcium: 154mg | Iron: 0.2mg
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