Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Pour the milk into a saucepan; add the seasonings and bay leaf. Bring almost to the boil and keep hot.
Step 2
Melt the butter in a heavy-bottomed saucepan over medium heat. When the butter starts foaming, dump in the flour, and whisk to form a smooth paste or roux. Keep whisking and cooking 3 to 4 minutes, until the roux darkens slightly.
Step 3
Pour in the hot milk in a stream, stirring to incorporate the roux into it. Cook, stirring constantly, until the sauce starts to boil. Adjust the heat to keep a steady perking until the sauce thickens, about 3 minutes.
Step 4
Pour the sauce through a fine sieve, and whisk in the grated cheese.
Step 5
Cover with plastic wrap, pressed right on the surface of the sauce, and let it cool. Besciamella can remain at room temperature for a few hours. Otherwise, refrigerate and use it within 3 or 4 days. I don’t recommend freezing besciamella, as it becomes grainy.
