How to Make White Truffle Bechamel Sauce

Directions 📝

HOW TO COOK 🍳

1. Peel and finely mince the garlic (if you are making a large enough batch, use the food processor for this step)

2. Place all of the milk into a large pot and bring to a simmer, stirring constantly so as not to stick.
3. Place the butter into the second pot and heat over medium low heat.  Add the garlic and salt and stew for 1 minute to soften the garlic.
4. Add the flour to the butter and stir to combine, this creates the roux.  Continue to cook for 1 more minute and turn off the heat once cooked.
5. Once the milk is simmering, transfer 1/4 of the hot milk into the roux and bring to a boil while whisking to create a paste.
6. Once the paste has formed, transfer the activated roux into the large pot of simmering milk and whisk well to combine.
7. Add the bay leaf and simmer for 10 minutes (make sure you stir the bottom so the sauce doesn't stick).
8. Take the pot off of the heat, remove the bay leaf, and add in the Parmesan cheese.
9. Blend with a stick blender to smooth.
10. Transfer to a container to cool completely before portioning and cover the top of the sauce with an oiled piece of parchment paper (to eliminate any skin forming).