Zutaten für Smoked Gouda Bechamel
- Unsalted Butter
- All Purpose Flour
- Whole Milk
- Heavy Cream
- Smoked Gouda Cheese
- 1/4 teaspoon smoked paprika
- Pinch of freshly grated nutmeg
- Salt & Freshly Ground Black Pepper
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Zubereitung von Smoked Gouda Bechamel
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour and cook for 30 seconds, stirring constantly, until smooth.
- Gradually whisk in 2 cups of whole milk. Bring to a simmer, whisking constantly.
- Reduce heat to low and continue whisking until the sauce has thickened to a creamy consistency, about 4-5 minutes.
- Remove from heat and stir in 1/2 cup of shredded smoked Gouda cheese, 1/4 cup heavy cream, 1/4 teaspoon of smoked paprika, and a pinch of freshly grated nutmeg. Whisk until the cheese is melted and the sauce is smooth.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately or cover the surface directly with plastic wrap (to prevent a skin from forming) and refrigerate for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
58g
Fat
183g
Carbs
7g
