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.

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

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

Servings 3 cups
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Course: Sauce
Cuisine: American, French
Author: Michelle
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
  • 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.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 522kcal
Fat: 38g
Saturated fat: 23g
Cholesterol: 105mg
Sodium: 729mg
Potassium: 349mg
Carbohydrates: 19g
Sugar: 10g
Protein: 25g
Vitamin A: 1325%
Calcium: 752%
Iron: 0.9%

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