This is a really simple béchamel sauce that I added only a few ingredients to, this evening. It’s easy and it’s fast and it goes wonderfully over vegetables, pasta and chicken. If you don’t have garlic powder and thyme, I promise they’re worth buying, since they’re very versatile. The recipe’s composition is merely simple ingredients that you most likely already have and, in fact, you’ve probably made something similar before, but the family insisted that I must write this one up. So, here are a few tips:
- Use slightly more butter than flour.
Use heated milk, not cold milk.
A dash of grated nutmeg and black pepper go far. Not a lot, just a smidgen.
Parmesan and thyme can be substituted for something that suits your tastes, though this garlic, parmesan and thyme flavor really hits the spot for us.
This sauce cooks up in about 10 minutes, so stay close.
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups whole milk, heated
- 1/2 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt to taste
- dash fresh grated nutmeg (optional)
- dash fresh ground pepper (to taste)
Place saucepan over medium-low heat, add butter to melt. Once melted, add flour stirring constantly until smooth. Cook flour and butter until it reaches a pale golden color (5 minutes), then whisk in milk. Bring to a low boil and stir. Reduce temperature to low add parmesan and stir until melted. Season with garlic powder and thyme. Add salt to taste. Add nutmeg and pepper if desired. Stir and simmer one minute more. Remove from heat and serve immediately.
Note: If sauce gets too tight and thick, whisk in some additional heated milk, or a little hot pasta water.