The Best Béchamel Sauce
Let’s talk sauce!
Believe it or not, I was in the dark about white sauce for a long, long time. I’ve talked many times about eating dinner at my grandma’s on Sundays, but I don’t think I ever recall her making a white sauce. She was all about the red sauce – from spaghetti to stuffed shells and lasagna – and her homemade sauce was phenomenal. It wasn’t until I was much older (maybe high school?) that I had my first run-in with a bowl of fettuccine alfredo, and it was love at first bite. I’ve loved incorporating béchamel sauce into my pasta dishes, and finally found one that I adore. This would technically be considered a mornay since it includes cheese, but that just makes it infinitely better in my opinion.
As far as béchamel sauces go, this really cannot be beat. It’s thick, rich, creamy and wonderfully cheesy. I used it in lasagna and my baked tortellini and I think it was definitely the key to making both of those dishes so incredibly fabulous. While I’ll always love red tomato sauce, having a go-to béchamel sauce is now a necessity for me!
Tell me – are you team red sauce or white sauce?
One year ago: White Chicken Chili
Two years ago: Popovers
Four years ago: Chocolate Mint Brownies
Six years ago: Irish Soda Bread
Seven years ago: Brioche Raisin Snails
The Best Béchamel Sauce
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup (31.25 g) all-purpose flour
- 2½ cups (610 ml) whole milk
- ¼ teaspoon (0.25 teaspoon) ground nutmeg
- 1 cup (132 g) shredded provolone cheese
- ½ cup (50 g) grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma.
- Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly.
- Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
your recipe was amazing. Along with so many of your other ones.
This is absolutely delicious!!!
I have made other recipes which call for more milk and less nutmeg and even though I didn’t have provolone, this is by far my favorite recipe and I have already added it to my recipe book!! My 9 year old son ate it right up!!! So quick, easy, and tasty!!
How about Team Green? This kind of bechamel can work beautifully when blended with spinach, if you like spinach. It used to be common in the early 1970s in Europe to make it that way, with homemade green lasagna noodles too.
Simple and easy to make. Delisheous!