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Ingredient
Bechamel Florentine
Introduce
Chef :
Taylor Topp ComachoBechamel Florentine
A creamy base sauce I add to my lasagna. I layer this sauce on bottom of my baking dish then layer my noodles. Then I alternate this sauce with my tomato sauce. This can be placed over baked chicken or fish and put under a broiler for a minute or so to elevate your dish.
Ingredient
Cooking time :
20 minutes
1/2 cup
freshly grated Parmesan
5 tablespoons
butter
5 tablespoons
flour
4 cups
whole milk
1/4 cup
shallots, finely chopped
Cooking instructions
* Step 1
In high sided skillet over medium heat, melt butter.
* Step 2
Once butter is melted add shallots and cook for 2 minutes. Add flour and whisk until incorporated. Cook over medium heat for a minute or so to cook off the raw flour taste.
* Step 3
Slowly whisk in milk until smooth. Add in Parmesan and lower heat to medium low.
* Step 4
Add in spinach. Do make sure all excess liquid has been drained and squeezed out.
* Step 5
Stir. Add touch of nutmeg. Sauce is finished when smooth and thick.
* Step 6
If making a lasagna and need a tomato sauce recipe too, try my sauce linked here.
Note: if there is a photo you can click to enlarge it
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