Sauce: Béchamel Spicy Cheesy
By Lishka DeVoss

Béchamel can be made up to 1 day in advance. Place a piece of parchment (or plastic wrap) directly on the sauce surface to prevent a skin from forming. Then cover your container and refrigerate. Return to room temperature before using.

YIELD 3 cups

INGREDIENTS

3.5 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 oz. Parmesan, coarsely grated (about 1/2 cup)
Pinch of cayenne pepper
Pinch of ground nutmeg
salt
black pepper, fresh ground

PREPARATION

1. Melt butter in a large saucepan over medium heat.

2. Whisk in flour and cook (whisking as needed) until flour begins to smell a bit nutty — about 4 minutes.

3. Whisking constantly, add milk and increase heat to medium-high. Bring to a simmer and cook (whisking as needed) until thickened — about 4 minutes.

4. Reduce heat to medium-low and cook (whisking as needed) until smooth and velvety — about 10 minutes.

5. Remove from heat and whisk in Parmesan, cayenne, and nutmeg; season with salt and pepper.

NOTE If not using immediately, press a piece of parchment (or plastic wrap) directly on the sauce surface to prevent a skin from forming. Use within 1 hour or chill.

Updated 2020-05-18

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