The Best Béchamel Sauce

By vealam

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/4 teaspoon ground nutmeg
• 1 cup shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Details

Servings 3
Preparation time 5mins
Cooking time 20mins
Adapted from browneyedbaker.com

Preparation

Step 1

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.