Bechamel Sauce
Submitted by jraheb
Creamy homemade bechamel sauce made with butter, cornstarch, milk, and Parmesan cheese, finished with a whipped egg for extra richness. Ready in 20 minutes on the stovetop.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
20 minThis bechamel takes the classic French white sauce and gives it an Italian accent with a generous hit of grated Parmesan.
Instead of the traditional flour roux, cornstarch keeps the base silky smooth, while a folded-in whipped egg adds body and a velvety finish.
Spoon it over lasagna, drizzle it on steamed vegetables, or use it as the base for a killer mac and cheese.
Chef Tips
- Keep the heat low and steady. High heat will cause the sauce to scorch or the egg to scramble.
- Whisk constantly when adding milk to prevent lumps from forming.
- Temper the whipped egg by stirring a spoonful of hot sauce into it first, then fold it back into the pot.
- For a thinner sauce, add milk a tablespoon at a time until you reach your preferred consistency.
Ingredients
Directions
In a warm saucepan melt butter. Remove from heat and wisk in Corn starch until well blended. Return to heat and wisk in 2 cups of Milk (one at a time), continue until sauce thickens.
Remove from heat and wisk in Parmesan Cheese, then fold in one whipped egg.
- Keep heat fairly low.
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