Prep 10 mins
Cook 15 mins
If you are not a garlic-lover then omit completely, the garlic and Parmesan cheese are only optional, I also like to add in a pinch of cayenne pepper, this sauce may be used for many recipes, it makes a wonderful spaghetti carbonara :)
- 4 tablespoons butter
- 3 garlic cloves, minced (can use more)
- 4 1⁄2 tablespoons flour
- 1 pinch nutmeg
- 3 cups half-and-half cream (or use half cream and full-fat milk)
- 1⁄3-1⁄2 cup grated parmesan cheese (optional)
- 1⁄2 teaspoon seasoning salt (or to taste) or 1⁄2 teaspoon white salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- Melt butter in a large heavy-bottomed saucepan over medium-high heat.
- Add in fresh garlic (if using) saute for 2 minutes.
- Add in flour and nutmeg; stir for 2 minutes.
- Slowly add in half and half cream; bring to a boil over medium heat stirring constantly.
- Reduce the heat to low and simmer for 5 minutes or until thickened and bubbly.
- Mix in the Parmesan cheese (if using).
- Season with salt and lots of black pepper.
Very good. I would of like a little more garlic. I made it as directed except for adding a little garlic powder at the end and a little bacon grease. Dinner tonight was suppose to be Grilled Bacon Wrapped Chicken Tenderloins. When I opend the the frozen package the chicken fell apart. Time for another idea. I felt like I was on "Chopped". I fried the beacon reserving the drippings. Coated the chicken with lemmon pepper and fried it. Made the Bechamel sauce adding the drippings and baecon at the end. Turned out to be a wonderful dish thanks to your Bechamel sauce. Thank you for posting.