Béchamel Sauce (Parmesan and Provolone)

bechamelsauceprovoloneparmesan While technically a mornay sauce due to the cheese, this is my go-to béchamel sauce anytime I need a white sauce.

4 Tbsp. butter
¼ cup all-purpose flour, unbleached
2½ cups whole milk
¼ tsp. ground nutmeg
1 cup provolone cheese, freshly shredded
½ cup Parmesan cheese, freshly grated
1 tsp. sea salt
½ tsp. black pepper, freshly ground

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.

Makes 3 cups.