Parmesan Béchamel Sauce

10 min

A creamy Parmesan-enriched béchamel made by whisking milk into a butter-flour roux and finishing with cheese and spices.

115 g unsalted butter	Melt butter, cook flour 2 min	Whisk in milk, cook 5 min until thickened	Stir in Parmesan, cook 2 min
60 g all-purpose flour
1920 ml milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
200 g grated Parmesan

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