Béchamel sauce is a classic we could never grow tired of—but this one has something a little extra special about it. What could it be? Van Houtte® Colombian Dark Roast coffee! Find it online or in stores.
Mix the coffee and milk. Set aside.
In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, whisking constantly.
Slowly whisk the coffee and milk mixture in the roux (butter and flour mixture).
Cook over low heat, stirring constantly, until the sauce thickens.
Season to taste (salt and cardamom).
Pour the béchamel sauce over pasta and add ricotta, goat or parmesan cheese.
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- 1 cup Van Houtte® Colombian Dark coffee, brewed
- Salt (Himalayan)
- Ground cardamom
Chef Didier Leroy
A classicist by trade, Toronto’s Didier Leroy has become known for his masterful French cooking, receiving the honour of France’s Knight of the Order of Agricultural Merit in 2009. One of only 550 French Master Chefs around the globe, Leroy was also inducted in the Master Chef Association of France the following year.