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A béchamel is a staple recipe in cooking and is often the base to flavorful baked dishes, such as macaroni and cheese. To make a béchamel, you start by making a roux with melted butter and flour, which will help thicken the sauce later.
Before stirring the milk into my roux, however, I infuse it with aromatics. It guarantees the tastiest, creamiest sauce that can be used in a multitude of recipes, whether it be green bean casserole, macaroni and cheese, mashed potatoes, or tuna noodle hot dish. This can be done either in a saucepan on the stove or in the microwave.
How to Infuse Milk for Green Bean Casserole
To make a flavorful béchamel, or white sauce, for my green bean casserole, I always like to gently simmer or heat fresh herbs and spices in the milk, before combining it with the green beans. This way, the casserole comes out nice and creamy, but also incredibly flavorful. Here’s how to do it:
