Besciamela Sauce

posted by Sue Freeman 03-28-100 6:51 AM

Besciamela Sauce
Source: Carl Grispino Cooking Instructor

1/4 cup butter
1 small finely chopped onion
4 Tablespoons flour
4 cups milk
1/2 tsp. ground nutmeg
salt and pepper to taste
Parmesan Cheese, Freshly grated

Melt butter in a sauce pan, add onion and saute onion until soft but not browned. Add flour to make a roux and stir until smooth. Whisk in milk in a slow steady stream so it doesn't develop lumps. Cook over low heat for 20 minutes (until it coats the back of a spoon and you can run your finger down the back of the spoon and it does not run together). Salt and pepper to taste.

For an Au Gratin Dish, pour over a cassrole full of steamed or parboiled veggies and top with a bread crumbs and sprinkle with nutmeg. Top with grated Parmesan Cheese and bake at 400 for 20 to 25 minutes until a golden crust develops.

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