BECHAMEL SAUCE WITH PARMESAN CHEESE RECIPES

Steps:

• Peel and finely chop the vegetables. Add the vegetables, spices and milk to a sauce pan. Bring to a boil, cover and remove from heat. Allow flavors to infuse for 30 minutes.
• Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to heat and cook roux for 1-2 minutes, stirring constantly.
• Reheat flavored milk to almost boiling and strain hot milk into bowl with a spout (like a 2 cup glass measuring cup) pressing against vegetables to extract their juices. (Reserve vegetables for pasta).
• Remove roux from heat and slowly blend in the hot milk, stirring vigourously. Place back on heat and bring to a boil stirring continously until sauce thickens.
• Stir in parmesan cheese until melted and simmer gently for 3-4 minutes.
• Remove from heat and stir in the cream. Salt and Pepper to taste.

Steps:

• Melt butter over medium heat in a saucepan.
• Add flour and cook until foamy, about 2 minutes.
• Add the warm milk, I usually warm it in the microwave oven, and whisk constantly.
• Bring to a boil. Reduce heat to low, and continue to simmer for about 5 minutes.
• Add parmesan cheese and tomato pesto. Stir until cheese has melted.
• Add nutmeg and salt and pepper to taste.