Bechamel Sauce with Cheese
with
Natasha Levitan
Often used in Greek, French, and Italian dishes, bechamel sauce is a cinch to make. This gluten-free version calls for pecorino cheese.
Transcript: Bechamel Sauce with Cheese
Hi, I'm Natasha Levitan for About.com Food. Today I'm going to show you how to make bechamel sauce with cheese.Bechamel Sauce Ingredients
For this recipe, you'll need:- 2 cans evaporated milk
- 8 tablespoons cornstarch
- 4 cups water
- 2 eggs, beaten
- 1/2 cup shredded or grated pecorino cheese
- 1 tablespoon butter
- 1 teaspoon salt
- pinch of grated nutmeg
Combine the Bechamel Sauce Ingredients
In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch and one can of evaporated milk, then stir briskly with a wire whisk.Lower the heat to medium, and add the second can of milk, the salt, and butter. Continue to whisk until the sauce thickens.
Add the beaten eggs and nutmeg, whisking very quickly until well blended. Turn the heat off, stir in the cheese, mix well, cover and set aside until ready to use in your recipes.
Store the Bechamel Sauce
Bechamel can be refrigerated for one day. It can be reheated using a double boiler or in the microwave, covered and vented, on medium power.Thanks for watching. To learn more, visit us on the Web at food.about.com.