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a bowl of creamy bechamel sauce on a french country tablescape
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Bechamel Sauce Recipe

My family's favorite way to eat this rich and creamy bechamel sauce is smothered in between lasagna layers, but I do also use it (minus the ground nutmeg) as a base for my mac and cheese recipe as well. This recipe makes enough for 2-3 layers in a 9×13 lasagna. Enjoy!
Cuisine French
Author Candace

Equipment

  • Medium saucepan
  • Whisk

Ingredients

  • 3 Tbsp butter
  • 3 Tbsp extra virgin olive oil (EVOO)
  • 6 Tbsp flour
  • 3 C half and half
  • 1 C shredded white cheese (such as gruyere, mozzarella, or parmesan)
  • 1 tsp ground nutmeg (optional)
  • salt (to taste)
  • white pepper (to taste)
  • garlic powder (to taste)
  • onion powder (to taste)

Instructions

  • Add butter and EVOO in your saucepan over low-medium heat.
  • Once the butter has melted, add your flour and whisk together. Make sure the flour is completely incorporated into the butter/oil mixture. You want to cook it for 1-2 minutes- just until the flour taste is cooked out, but not long enough for the mixture to brown.
  • Slowly add in your half and half while whisking. Your bechamel will begin to thicken, so keep an eye on the consistency of your sauce. If you like a thicker sauce, add less half and half, and if you like a thinner sauce, add more.
  • Add in your choice of cheese and stir until completely melted. The cheese will help to thicken your sauce, but you can always add a bit more half and half to thin it out.
  • Once your cheese has melted and you're happy with the consistency of your bechamel sauce, remove your saucepan from heat and add in your herbs/spices to taste. Depending on the saltiness of the cheese you choose to use, you may not need to add any salt, so TASTE AS YOU GO and ENJOY!

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