Béchamel - Crème Crash Course

In our latest video, Paula gives you a Crème Crash Course, this time over how you can make Béchamel from home. Yum! The recipe featured is listed below. If you make either (or both!) of these dishes, feel free to send us a picture, and we’ll featured you in the community section of our blog!

Happy cooking!

xoxo,

Paula

Traditional Béchamel

Ingredients:

3 tbsp. butter

3 tbsp. flour

2 cups Half & half

1/4 tsp. Salt

1/4 tsp. Freshly ground pepper

dash of Nutmeg

Place half & half in a microwave until warm, about 2 minutes. Melt butter in a saucepan, and then add flour and whisk until fragrant, about 2 minutes. Slowly incorporate the milk into the butter/ flour mixture while whisking at the same time. Once the sauce thickens, add salt, pepper, and nutmeg. Turn the stove to low, and let simmer until thickened as desired.

Creamy White Béchamel Queso

serves 8-10, though you can easily half the recipe!

Ingredients:

3 tbsp. butter

1 garlic clove

2 cups Half & half

1/4 cup Red onion, minced

1/4 cup Red bell pepper, minced

1 Jalapeño, minced

3 tbsp. flour

1/4 tsp. Salt

1/4 tsp. Freshly ground pepper

8 oz. White cheddar cheese, grated

8 oz. Sharp white cheddar, grated

A couple sprigs Cilantro

Mash the garlic clove and place half & half. Microwave until warm, about 2 minutes. Melt butter in a saucepan on medium, and add red bell pepper, red onion, and jalapeño, while leaving some minced vegetables on the side to garnish. Once the vegetables soften, add flour and whisk about 2 minutes. Slowly incorporate the milk into the butter/ vegetables/ flour mixture while whisking at the same time. Once the sauce thickens, add salt and pepper. Add cheese. Turn the stove to low, let the cheese melt completely and let simmer until thickened as desired, about 2-3 minutes. Place in a medium-sized dish and garnish with the leftover vegetables and cilantro. Serve immediately with chips on the side. Enjoy!