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Bechamel Sauce with Parmesan

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A deliciously rich and flavorful Bechamel Sauce recipe that features the addition of Parmesan cheese for a truly unforgettable sauce!ย  Easy to make and wonderfully versatile!

bechamel sauce recipe parmesan cheese best classic traditional French

An easy, perfectly creamy bechamel sauce with Parmesan cheese for a wonderfully delicate flavor. ย Probably the most versatile of all sauces, you’ll be making this again and again!

Bรฉchamelย is a sauce every cook needs to know how to make. ย A simple “white sauce”,ย ย bรฉchamelย is considered one of the “mother sauces” of French and Italian cuisine as it forms the base for a number of other classic sauces like Mornay, Nantua, Mustard, Soubise, Cheddar Cheese Sauce, and others.

Where Did Bechamel Sauce Originate?

Enjoying a long history,ย bรฉchamel 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. ย Originally known as “balsamella” in Italian, the name it is most commonly called by today is “bรฉchamel”, named after the marquis de Bรฉchameil, chief steward to King Louis XIV and patron of the arts. ย The sauce was named after him because he was credited with perfecting it from an older cream-based sauce. ย Per Wikipedia, when the sauce was dedicated to Bรฉchameil to flatter him, the Duke of Escars exclaimed:

“That fellow Bรฉchameil has all the luck! I was serving breast of chicken ร  la crรจme more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce!”

For you French purists: ย “Est-il heureux, ce petit Bรฉchameilย ! Jโ€™avais fait servir des รฉmincรฉs de blancs de volaille ร  la crรจme plus de vingt ans avant quโ€™il fรปt au monde et, voyez, pourtant je nโ€™ai jamais eu le bonheur de pouvoir donner mon nom ร  la plus petite sauce!”

As classic today as it was then, bechamel is a timeless sauce that is enjoyed in the most rustic of kitchens to the most luxurious, high-end restaurants.

This version incorporates some Parmesan cheese for added depth and flavor. ย You can omit it if you prefer, no other adjustments needed. ย You can also add a different cheese of choice. ย FYI, if you addย Gruyรจre (or white cheddar) along with the Parmesan the Bรฉchamel technically becomes a Mornay sauce. ย  Just a little Sauce Making 101.

Classically trained cooks are taught to make bรฉchamel in three thicknesses. ย A thin bรฉchamel is often used as the base for creamy soups while a thickย bรฉchamel is what’s used inย soufflรฉ. ย A medium-thickย bรฉchamel, 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. ย The thickness of theย bรฉchamel is determined by how much flour is used (and the quantity of butter would be adjusted accordingly).

How to Serve Bechamel Sauce

Bechamel sauce is deliciously versatile. ย It makes a great base for creamy pasta sauce (eg, saute 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 shepard’s pie, mac n’ cheese, or try a bรฉchamel-style carbonara with a little garlic and bacon. ย It’s also commonly used in lasagna and makes a wonderful sauce for any number of cooked vegetables.ย  Try this sauce in our delicious Baked Endives with Ham and Bechamel!

However you use it, you’ll be amazed how these few simple ingredients are transformed into a luxuriously creamy and delicious sauce.

How to Make Bechamel Sauce

Let’s get started!

Melt the butter in a saucepan over medium-high heat and whisk in the flour until no clumps remain. ย Let the mixture bubble, whisking constantly, for two minutes until light golden. ย This is known as a “roux” and for lighter-colored sauces you want keep the roux to a light golden. ย For darker, brown sauces you would let the mixture simmer longer until brown. ย The process of making a roux is key to achieving flavor in sauces and gravies.

mixing flour and butter in saucepan

While continually whisking, gradually add the milk. ย Slowly bring it to a boil, reduce the heat and simmer for 10 minutes until thickened, whisking frequently to prevent lumps or scorching. ย  Add the salt, nutmeg and Parmesan cheese and whisk to combine. ย For best results, use freshly ground nutmeg. ย I found a good deal online for whole nutmeg and those are what I used. ย Use the fine grating side of a cheese grater – the taste and aroma of fresh nutmeg is wonderful!

stirring ingredients in saucepan

Simmer for another minute then remove from heat.

thickening the sauce

It’s that simple and yourย bรฉchamel sauce is ready!

Enjoy!

bechamel sauce recipe parmesan cheese best classic traditional French

For more delicious classic French sauces be sure to try our:

 

bechamel sauce recipe parmesan cheese best classic traditional French

Bechamel Sauce

A deliciously rich and flavorful Bechamel that features the additional of Parmesan cheese for a truly unforgettable sauce!ย 
4.88 from 8 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course condiment, Sauce
Cuisine French
Servings 16 servings
Calories 85 kcal

Ingredients
  

  • 1/3 cup unsalted butter
  • 1/3 cup flour
  • 3 cups whole milk
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground whole nutmeg
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • 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.
    Makes about 4 cups.

Nutrition

Serving: 0.25cupCalories: 85kcalCarbohydrates: 4gProtein: 3gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 17mgSodium: 250mgPotassium: 68mgFiber: 1gSugar: 2gVitamin A: 219IUVitamin C: 1mgCalcium: 88mgIron: 1mg
Keyword Bechamel Sauce
Tried this recipe?Let us know how it was!

 

 

 

 

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.88 from 8 votes (1 rating without comment)

38 Comments

  1. The Italian version is Besciamella and is the exact recipe as the French version only as far as the basic sauce goes, after that you can go crazy and explore all the possibilities that this sauce offers you and happily almost every variations that I tasted I never get tired of trying something new. I like what youโ€™re doing and I will look in on you now and then. Buon Natale

  2. Just made this. It’s amazing! So delicious… reminds me of the one my mum would make when I was a child. Definitely keeping this recipe.

  3. My sister uses it in her lasagna and its amazing! I made some today and she sent me this link. Just say it tastes so good!its easy to make which is always a plus.

    1. Using it in lasagna sounds like a fab idea! I’m so glad you enjoyed this sauce, Carol, thank you!

  4. Going to try to make this tomorrow! Going to make a french onion baked pasta dish version on Sunday!

  5. Is 2% milk ok to use? Or fat free 1/2+1/2?
    Also can U freeze this or can it myself in 1/2pt/pt ball jars 4 later use? It sounds absolutely delicious ad I swear I must have been a miuse/rat in a previous lifetime the way I love cheese. Got a good cheesy scalloped potato recipe I can try!
    At 64 cannot believe I have never made scalloped pot- could I use a sauce like this 1 in making the pot-
    Ato recipe? Can this sauce be used on a white pizza?
    Thank you so very much for sharing your talents! I really
    DO appreciate that!!
    Some folks are just plain squirrelly when it comes to sharing their recipes & I never did understand that!
    Girly Girl

    1. Hi Deb, yes to everything :) You can use 2% or fat free in any combination. You can freeze it, let it cool down completely first and then when you reheat it do so very slowly. This would work wonderfully on a white pizza. Here’s my recipe for scalloped/au gratin potatoes that is wonderfully cheesy and creamy (I’m a huge cheese fan too!) https://www.daringgourmet.com/perfectly-creamy-au-gratin-potatoes/ Happy cooking! :)

  6. another jar i don’t need to buy anymore. thanks Kimberley! My recycling man is going to wonder if I’ve gone on holiday!

    1. Haha, that’s great, Matt! I agree, it’s silly to buy storebought anything when you can make it yourself quickly, cheaper, and it tastes much better!

  7. This sounds wonderful. And another dish that uses this sauce that many would be familiar with is Moussaka.

    1. Exactly, Susan! Here’s my version: Moussaka. It uses a thick bechamel to achieve a beautifully baked and lightly browned custard.

  8. I love serving bechamel sauce with cauliflower. Even those in my family who typically don’t like cauliflower will gladly eat it all up when it’s drizzled with this yummy sauce :)