Béchamel Sauce (Parmesan)

bechamelsaucecheese For Lasagna, pasta and more. Made with just 3 ingredients (butter, flour and milk), this ultra-creamy homemade béchamel sauce is the perfect base for mac and cheese and lasagna Bolognese. Ready in 20 minutes. Store in the fridge for up to 3 days or freeze. This recipe makes about 1 qt of sauce which is perfect for a 5+ layer lasagna using ½ cup per layer. The flavour of béchamel sauce, in its purest form, is mild and sweet. Feel free to season with extra salt, a pinch of nutmeg and/or Parmesan cheese. It really depends on what you’re using the béchamel sauce for. I typically leave mine plain and doctor it up as needed.

Where Did Bechamel Sauce Originate?
Enjoying a long history, béchamel has been made in Italy for centuries, particularly in Tuscan and Emilian cuisine and was later imported to France, appearing in a French cookbook around 1651. Originally known as “balsamella” in Italian, the name it is most commonly called by today is “béchamel”, named after the marquis de Béchameil, chief steward to King Louis XIV and patron of the arts. The sauce was named after him because he was credited with perfecting it from an older cream-based sauce.

⅓ cup butter
⅓ cup all-purpose flour, unbleached
3 cups whole milk
1 tsp. sea salt
½ tsp. whole nutmeg, freshly ground
½ cup Parmesan cheese, freshly grated

In a large saucepan, melt the butter over medium heat. Add the flour and use a wire whisk to blend it with the butter. Let the mixture bubble for 2 minutes until light golden, continually whisking. Gradually add the milk while continually whisking to prevent lumps and whisk until smooth.

Slowly bring it to a boil, reduce the heat and simmer for 10 minutes until thickened, whisking frequently to prevent lumps and scorching.

Add the Parmesan cheese, salt and nutmeg and whisk until smooth. Simmer for another minute then remove from heat. (If the sauce is too thick, add a little milk.) Add salt to taste.

When ready, the sauce should coat the back of a wooden spoon. Note: The sauce will thicken further as it cools.

Makes about 4 cups or 1 quart.

Cook's Notes:

This version incorporates some Parmesan cheese for added depth and flavour. You can omit it if you prefer, no other adjustments needed. You can also add a different cheese of choice. FYI, if you add Gruyère (or white cheddar) along with the Parmesan the Béchamel technically becomes a Mornay sauce. Just a little Sauce Making 101.
Classically trained cooks are taught to make béchamel in three thicknesses. A thin béchamel is often used as the base for creamy soups while a thick béchamel is what’s used in soufflé. A medium-thick béchamel, which is what this recipe is, is the most versatile and is used as its own sauce or as the base for a variety of other sauces. The thickness of the béchamel is determined by how much flour is used (and the quantity of butter would be adjusted accordingly).
Serving Suggestions: Béchamel sauce is deliciously versatile. It makes a great base for creamy pasta sauce (eg, sauté some mushrooms and onions and fold them into the sauce, add some additional cheese or some spinach), use it in creamy casseroles or creamy soups, in a white sauce version of Sheppard's pie, mac n’ cheese, or try a béchamel-style carbonara with a little garlic and bacon. It’s also commonly used in lasagna and makes a wonderful sauce for any number of cooked vegetables. However you use it, you’ll be amazed how these few simple ingredients are transformed into a luxuriously creamy and delicious sauce.

Storage:

Store the béchamel sauce in an airtight container, such as a qt container, with a splash of milk on the surface to prevent a skin from forming on top (alternatively, use plastic wrap or parchment paper to cover, pressed down directly onto the sauce).
Chill for up to 3 days.
Freeze for up to 1 month. Defrost overnight in the fridge or at room temperature. Do not cook frozen sauce; it needs to thaw first.