White Cheese Sauce (Béchamel With Cheese)

3         Tablespoons Unsalted Butter

3          Tablespoons All-Purpose Flour

2          Cups Half and Half, Heated

2          Cups Heavy Cream, Heated

1          Cup Shredded Mozzarella

½        Cup Grated Parmigiano Reggiano

1          Teaspoon Fine Sea Salt

½        Teaspoon Freshly Ground Black Pepper

In a medium size sauce-pan heat the butter until bubbly. Add the flour and blend into butter. Cook flour and butter (ROUX) for a few minutes, stirring the whole time. Don’t let it get brown. Slowly add the heated half and half and the cream, mixing with a wire whisk the whole time. Bring the mixture to a simmer and cook for 10 minutes until thickened, whisking often. Remove the mixture from the heat and stir in the 2 cheeses. Stir until cheese is melted and totally blended into the sauce. Season with salt and pepper. Transfer to a bowl and place a piece of plastic wrap directly on top of the sauce. This will keep it from forming a skin. Alternately you can coat the top of the sauce with a very thin layer of melted butter.

White Cheese Sauce

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