Parmesan Besciamella
This white sauce is packed with flavor from bay, basil and Parmesan and gets a hint of heat from red pepper flakes.
Servings: 3 cups (approx.)
Ingredients
- 6 Tbsp (¾ stick) salted butter cut into 6 pieces
- ¼ cup all-purpose flour
- 1 quart half-and-half
- 3 bay leaves
- ½ tsp red pepper flakes
- Kosher salt and ground black pepper
- 3 oz (1½ cups) Parmesan cheese finely grated
- 6 large fresh basil leaves
Instructions
- In 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.
- Off 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 wit a silicone spatula; discard the solids. Taste and season with salt and pepper.Note: Don’t allow the sauce to cool completely before straining. It flows more easily through the mesh of the strainer when warm and fluid.
