The Best Béchamel Sauce

The BEST Béchamel Sauce | browneyedbaker.com

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.

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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?

The BEST Béchamel Sauce | browneyedbaker.com

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The Best Béchamel Sauce

While technically a mornay sauce due to the cheese, this is my go-to béchamel sauce anytime I need a white sauce!

Ingredients:

  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • ¼ teaspoon ground nutmeg
  • 1 cup shredded provolone cheese
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste

Directions:

  1. 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.
  2. 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.
  3. 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.

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(Recipe adapted from Half Baked Harvest)

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