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The Best Béchamel Sauce

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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 Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 3 cups
Calories 522
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


  • 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.


Nutritional values are based on one serving


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