Infused Béchamel Sauce
Infused Béchamel Sauce
March 13, 2024 by Kimberly
Discover the magic of infused béchamel sauce! This recipe blends rich, creamy milk with fragrant herbs to elevate your favorite dishes. A symphony of flavor awaits!
95 MINUTES
INTERMEDIATE
VEGETARIAN
FRENCH
213 PER PORTION
COMFORT FOOD / CREAMY
CLASSIC
SAUCE
ALL YEAR
ABOUT THE RECIPE
Dive into the heartwarming world of homemade sauces with my infused béchamel sauce! This isn’t just any sauce – it’s a creamy, dreamy blend that transforms ordinary meals into gourmet experiences. By infusing milk with a bouquet of herbs, the classic béchamel is taken to new heights. Perfect for those looking to add a touch of elegance to their culinary creations.
How to serve:
Serve this infused béchamel sauce over pasta or your favorite vegetables. It pairs beautifully with lasagna, turning a simple dish into a lavish feast. Drizzle it over roasted potatoes or steamed broccoli to add a creamy, herby twist. Whether it’s a family dinner or a special occasion, this sauce brings sophistication and depth to any meal.
How to store:
Keep your infused béchamel sauce fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 3 days.
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INGREDIENTS
FOR 6-8 PORTIONS
INFUSED MILK
- 700ml full-fat cow milk (3 cups)
- 1 white onion
- 3-4 parsley stems
- 1 bay leaf
- 1 tsp black pepper corns
BÉCHAMEL SAUCE
- 70g butter (2.5 oz)
- 70g all-purpose flour (2.5 oz)
- 1 garlic clove
- 1/2 tsp salt
- 3/8 tsp white pepper
- 1/2 nutmeg
ACTIVE: 2 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- small pot
- medium-sized pot
- wooden spoon
- whisk
- grater
- strainer
- pouring jug
- Peel the onion and cut it in half.
- Peel the garlic clove and cut it into quarters.
ACTIVE: 35 min
PASSIVE: 60 min
COOKING
1. In a small pot, bring the milk to a simmer with the onion halves, parsley, bay leaf, and peppercorns over medium heat. Lower the temperature and let it simmer gently for 10 minutes.
2. After 10 minutes, remove the pot from the heat and let it sit, covered, for about 60-90 minutes to infuse.
3. Place a strainer over a measuring cup and pour the milk through it. Discard the solids. Set the strained milk aside.
4. In a medium-sized pot, melt the butter over medium heat. Add the quartered garlic clove and let it sizzle in the butter briefly, then remove it.
5. Add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The mixture should resemble a paste. Take the pot off the heat and whisk in the first 100ml (1/2 cup) of milk until smoothly combined. Return the pot to the stove and bring to a brief boil while stirring constantly – this will happen quickly. Remove from the heat again and add the next 100ml (1/2 cup) of milk. Stir well, return to the heat, and let it come to a boil again. Continue this process with the remaining milk, adding 100ml (1/2 cup) at a time: remove from heat, add milk, stir, return to heat, bring to boil, and repeat.
6. After about 25 minutes, the sauce should be similar in consistency to melted cheese and you shouldn’t taste the flour anymore. Now, take the sauce off the heat and season it. Grate in some fresh nutmeg and add 3/8 tsp of salt and 1/4 tsp of pepper.