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Parmesan Besciamella
The finished besciamella can be refrigerated in an airtight container for up to two days.
-Editorial Note, 2/24/25: This recipe is an update of the Parmesan Besciamella that appeared in the March-April 2020 issue of Milk Street Magazine and in season two of Milk Street Television.
Makes about
3 cups
Tip
Don't simmer the sauce covered. Allow it to cook uncovered so it reduces slightly and the flavor concentrates.
30 minutes
Ingredients
-
4
tablespoons salted butter, cut into 4 pieces
-
¼
cup all-purpose flour
Directions
-
01In a large saucepan over medium, melt the butter. Whisk in the flour, then cook, whisking constantly, for 2 minutes. While whisking, gradually add the half-and-half and bring to a simmer. Add the bay leaves, nutmeg and ¼ teaspoon salt, then reduce to low. Cook, whisking often, until the sauce thickens, reduces slightly and no longer tastes of raw starch, 8 to 10 minutes.
Reviews
August 9, 2026
Please respond
Your recipe looks great, very authentic. I am to have a get-together with some friends in a month and was asked make lasagna and I want to use the besciamella. There will be leftovers, so my question is, will the besciamella hold up to freezing once it is baked? Answers from Milk Street and/or reviewers would be most appreciated.
December 23, 2025
Basil or no basil?
I keep seeing basil mentioned in comments including responses from Milk St - but it’s not included in the recipe. Can someone clarify?
January 20, 2025
Wonderful Mother Sauce +
I used this recipie for the Lasagna Bologanese. It was a suprising rich, lush sauce. We are having Artic Blast so I had to substitute equal parts whole milk and heavy whipping cream for the Half and Half and doubbled the recipie. Get yourself a cup because your going to want to drink this sauce it is the foodies equivilant of top shelf burbon. BAM!! Lastly, I did take out the bay leaves but left the other solids as it was for lasagna. This made it less stressfull and just as wonderful. Thank you!
February 22, 2024
Rave Reviews From Guests To Milk Street
I’ve made this a few times and friends beg for more. Yes, they beg. Can it be frozen before the final step of baking?
October 13, 2023
Delicate, delicious, and delivers!
This is a bechamel worthy of Italy. It is subtle but delivers tremendous flavor without overwhelming the pasta or ragu. I’ve made this a couple of times to great reviews as an alternative to Alfredo, dipping sauce with garlic and sausage crostini, and in lasagne all with success. My ragu is very similar to Milk Street bolognese ragu recipe, I’ve made both lasagne recipes and they were outstanding. I’ve been cooking Italian cuisine since college (1980s) and this bechamel is outstanding and one recommended by enthusiastic guests at my house! Enjoy it, it’s wonderful and with multiple uses it’s a “Make Again” in my house.
Is salted butter an absolute requirement? Can I use the same quantity of unsalted butter with some amount of added salt?
Just wanted to put my two cents in here.
I reduced the sauce another 10-ish minutes on top of whats listed and it reduced/thickened beautifully.
From all the ingredients, it made just enough to coat 3 thin layers for the lasagna. Tasted amazing.
If I'm unable to get fresh basil could I use some dried? Maybe if I wrapped it in some cheese cloth or some typr of tea strainer? Also fresh parm is tough to get in the woods we live in. Going to have to try using name brand packaged stuff from the cheese cooler. Its presliced pretty thin, should I chop it to make it finer? I think they add cornstarch to the presliced stuff so I wonder if I should cut back on the flour?
Good questions, Fred. For the basil, my first recommendation would be for a different fresh herb, rather than dried basil; parsley would be my first choice, though thyme, oregano or rosemary would also be great. If none of those are available to you fresh, then I would simply skip the herb, as dried basil will introduce savory, woodsy flavors here that you're already getting from the bay. For the parmesan, definitely chop or grate it as finely as you can: the finer it is, the better it will melt into the sauce. Finally, though you are right that presliced or pregrated cheeses usually contain stabilizers, I would keep the amount of flour called for the same, as the stabilizers in the cheese shouldn't be significant enough to change the consistency of your sauce. Good luck! -April D.
Here in Japan, there no such thing as Half and Half. We have regular milk and low fat milk. Cream comes in 2 forms: 35% and 47%. Can I use half milk and half cream to get the same result?
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Is there a typo? 4 cups of half and half + butter and cheese made well over 3 cups of sauce, even after reduced.