Under 30 Minutes

Parmesan Bechamel

  • Prep:
  • Total Time:
  • Yield: Makes 3/4 cup

Photography: Anna Williams

Source: Martha Stewart Living, February 2015


  • 2 tablespoons unsalted butter
  • 1/2 shallot, finely diced (2 tablespoons)
  • 2 tablespoons all-purpose flour
  • 3/4 cup whole milk
  • 1/4 cup finely grated Parmesan
  • Coarse salt and freshly ground pepper


  1. Heat butter in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until tender, about 2 minutes. Add flour and cook, stirring, 1 minute. Slowly add milk and cook, stirring, until thickened, about 2 minutes. Remove from heat, add Parmesan, and season with salt and pepper.


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