Béchamel Sauce (La Besciamella)

Ingredients

• 4.25 cups whole milk (warm)
• 10 oz unsalted butter ≈ 2½ sticks
• 9 oz all-purpose flour
• 1 tsp ground nutmeg
• Sea salt & white pepper, to taste
• 1.5 cups Gruyère, shredded
• 1/2 cup Parmigiano Reggiano, finely grated
• 2 cups sweet onions, thinly sliced (about 300 g)
• 1 tbsp butter (for sweating onions)
• 2 cups mushrooms, very finely chopped (about 300 g)
• 2 tbsp shallot, minced
• 2 tbsp butter (for sautéing)

Preparation

1. Warm the milk in a saucepan until steaming (not boiling).
2. Melt butter over medium heat; whisk in flour to make a blond roux (2–3 minutes).
3. Gradually whisk in warm milk until smooth and thickened.
4. Season with salt, white pepper, and nutmeg. Simmer gently 3–5 minutes, whisking.
5. Off the heat, whisk in Gruyère and Parmesan until melted and silky.
6. Sweat onions in the butter over low heat until very soft and translucent (no browning), purée, then fold into the béchamel.
7. Sauté mushrooms and shallot in butter over medium heat until the pan is nearly dry and mushroom flavor is concentrated; fold into the béchamel.

Dietary Icons