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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!
Course Sauce
Cuisine American, French
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings 3 cups
Calories 522 kcal
Author Michelle


  • 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


  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 Facts
The Best Béchamel Sauce
Amount Per Serving
Calories 522 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 23g144%
Cholesterol 105mg35%
Sodium 729mg32%
Potassium 349mg10%
Carbohydrates 19g6%
Sugar 10g11%
Protein 25g50%
Vitamin A 1325IU27%
Calcium 752mg75%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.