Ingredients for Kittencal's Bechamel Sauce
- 4 tablespoons (1/2 stick) butter
- 2-3 cloves minced garlic
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 2 cups half-and-half cream
- 1/2 cup grated Parmesan cheese (optional)
- generously salt
- generously freshly ground black pepper
- pinch cayenne pepper (optional)
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How to Make Kittencal's Bechamel Sauce
- Melt 4 tablespoons (1/2 stick) of butter in a large heavy-bottomed saucepan over medium-high heat.
- Add 2-3 cloves of minced garlic (or omit if desired) and sauté for 2 minutes until fragrant.
- Whisk in 1/4 cup all-purpose flour and 1/4 teaspoon of freshly grated nutmeg.
- Cook, stirring constantly, for 2 minutes until the mixture is smooth and slightly browned (this is called a roux).
- Gradually whisk in 2 cups of half-and-half cream, ensuring no lumps form.
- Bring the sauce to a gentle boil over medium heat, stirring continuously.
- Reduce heat to low, and simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency and is bubbly.
- Remove from heat and stir in 1/2 cup of grated Parmesan cheese (optional).
- Season generously with salt and freshly ground black pepper. Add a pinch of cayenne pepper (optional) for a touch of heat.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
101g
Carbs
5g
