The Best Béchamel Sauce
User Reviews
4.7
96 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
3 cups
-
Calories
522 kcal
-
Course
Condiments
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!
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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
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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
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
19g
(6%)
Protein
25g
(50%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Cholesterol
105mg
(35%)
Sodium
729mg
(30%)
Potassium
349mg
(10%)
Sugar
10g
(20%)
Vitamin A
1325IU
(27%)
Calcium
752mg
(75%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 105mg | 35% |
| Sodium | 729mg | 30% |
| Potassium | 349mg | 7% |
| Sugar | 10g | 20% |
| Vitamin A | 1325IU | 27% |
| Calcium | 752mg | 75% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
96 reviews
Excellent
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