Bechamel Sauce

Yield: 4 cups



  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups warm whole milk
  • Pinch of ground nutmeg
  • Kosher salt, freshly ground pepper
  • ½ cup grated Parmesan cheese
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  1. Melt butter in a large saucepan over medium heat.
  2. Add flour and cook, whisking occasionally, about 4 minutes.
  3. Quickly whisk in milk and season with salt, pepper, and nutmeg.
  4. Reduce heat to medium-low and cook, whisking occasionally, until smooth and velvety, about 25 minutes.
  5. Remove from heat and -if using- whisk in Parmesan.
  6. Transfer to a bowl, cover with plastic wrap, and use within 1 hour or chill.