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Parmesan Besciamella

Parmesan Besciamella

By Diane Unger & Courtney HillFebruary 10, 2020

  • Makes
    Makes about 3 cups
  • Cook Time
    30 minutes
  • Rating

The finished besciamella can be refrigerated in an airtight container for up to two days.

-Editorial Note, 2/24/25: This recipe is an update of the Parmesan Besciamella that appeared in the March-April 2020 issue of Milk Street Magazine and in season two of Milk Street Television.

Tip

Don't simmer the sauce covered. Allow it to cook uncovered so it reduces slightly and the flavor concentrates.

Ingredients
  • 4

    tablespoons salted butter, cut into 4 pieces

  • ¼

    cup all-purpose flour

  • 3

    cups half-and-half

  • 2

    bay leaves

  • ½

    teaspoon grated nutmeg

  • Kosher salt and ground black pepper

  • 2

    ounces Parmesan cheese, finely grated (1 cups)

Step 1

In a large saucepan over medium, melt the butter. Whisk in the flour, then cook, whisking constantly, for 2 minutes. While whisking, gradually add the half-and-half and bring to a simmer. Add the bay leaves, nutmeg and ¼ teaspoon salt, then reduce to low. Cook, whisking often, until the sauce thickens, reduces slightly and no longer tastes of raw starch, 8 to 10 minutes.

Step 2

Off heat, whisk in the Parmesan. Cool for 5 minutes, remove and discard the bay leaves, then taste and season with salt and pepper.

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