Give Your Béchamel A Flavor Boost With This Extra Step

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You can elevate your béchamel by using brown butter, which adds a caramelized richness to the sauce. Brown butter is what happens to butter when you melt it in a pan and let the milk solids turn golden, giving it a roasted flavor. This method of cooking gives depth to butter that is so popular the French refer to it as beurre noisette, which translates to “hazelnut butter,” due to its characteristically nutty aroma. If you brown your butter before adding flour, you’ll end up with a deep caramelized flavor without running the risk of burning your sauce

Sometimes, chefs add nutmeg last after the sauce is almost finished, but the trick is to add it in the very first step. While you brown your butter in a pan, add some freshly grated nutmeg. Toasting your spices doubles the roasted flavor of the béchamel, and adds complexity to an otherwise simple sauce. This will help the nutmeg flavor infuse deeper into your béchamel. So, take that extra step. You can use this rich sauce to hold together layers of scalloped potatoes, or pour it over a deluxe sandwich.

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