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!