Bechamel Sauce. The base for moussaka and lasagna. Without bechamel sauce, these dishes won’t be tasty at all. It’s easy to make but hard to master. I always have some trouble when making it. To make for one dish, use a litre of milk. Today, I used 2 litres of milk and hence, I have leftovers in the fridge.
Start by making a roux. That's mixing equal parts butter with flour and cooking till it browns slightly.Slowly pour in milk. Keep stirring. You have to stir and not stop. Let the milk thicken till it coats the back of a wooden spoon. Season with salt, nutmeg and pepper. Voila, white sauce!
Loves eating...too much.
Pottering about in my kitchen is a joy.
Loves culture and different cuisines; loves buying food books and trying them out.
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1 thought on “Bechamel Sauce”
use your whisk instead of wooden spoon when making bechamel sauce for a smooth mixture. No lumps and faster too!
The Occasional Cook 
use your whisk instead of wooden spoon when making bechamel sauce for a smooth mixture. No lumps and faster too!