Cheesy Beschamel
Ingredients
- 6 tablespoons butter
- 6 tablespoons unbleached all-purpose flour
- 2.5 cups milk
- 1 cup shredded gruyere cheese
Steps
- Warm the milk (microwave or stovetop); do not boil. Set aside.
- Melt butter in a non-stick saucepan over medium heat.
- Remove from heat; stir flour into melted butter until it forms a paste (roux).
- Return to medium heat for 20-30 seconds. Switch to whisk; gradually add 0.5 cup warm milk while whisking.
- Add remaining 2 cups milk; bring to boil.
- Reduce heat, stir occasionally, cook 10 minutes until creamy and thick.
- Stir in cheese; cook 1 minute until melted.
- Season with salt, pepper, and garlic powder as desired.
Notes
- Store in the fridge in an airtight container for up to 3 days or freeze for up to 1 month.
- Butter substitutes: ghee, dairy-free butter, olive oil, or coconut oil (latter two add strong flavor).
- Milk options: regular, skim, half-and-half, or unsweetened almond milk.
- Cheese alternatives: Parmesan, Swiss, or Cheddar cheese work similarly.