Bechamel Sauce For Artichoke Bottoms Au Gratin Recipe

Ingredients

1 tablespoon diced shallots 

4 tablespoons unsalted butter 

Salt and freshly ground white pepper, to taste 

Pinch of nutmeg 

Pinch of cayenne pepper 

1/2 cup all-purpose flour 

1 quart whole milk, scalded 

1 bay leaf 

1 cup grated Gruyere 

Preparation

In a large saucepan, saute shallots in butter over medium heat until translucent, without browning, 3 to 5 minutes.

Season with salt, pepper, nutmeg, and cayenne. Mix; reduce heat as much as possible.

Add flour in thirds, whisking constantly. When fully incorporated, cook without browning, 3 to 5 minutes, until floury taste is gone.

Add milk in thirds, whisking constantly. Texture should be thick with no lumps. Add bay leaf; continue to cook 7 to 10 minutes.

Strain through a sieve; add cheese while bechamel is still hot. Adjust seasoning to taste. Place plastic wrap directly on surface of sauce, and refrigerate up to three days.

Related Video