I don’t where you are reading me from but, here in Canada, the weather is calling for comfort food! It is awfully cold! Today, I will not share a recipe but more of a tutorial or a base I should say. Sometimes, French word can intimidate and then, people think it is too fancy and complicated! Well, I am going to break the news to you, it is very easy!
What is a bechamel? It is a French sauce that is used for dish such as lasagna, gratins, croque-monsieur, etc… I will give you the recipes for those soon!
You can add cheese to the bechamel and it is then actually called a Marnay sauce.
Steps and measurements:
For a lasagna, such as, in a rectangular oven plate (lasagna dish size); this recipe will do a layer.
- 60g of butter
- 60g of flour
- 1 cup of milk
- Salt and pepper to taste
– First things first, you have to make a “roux”. What is that? It is butter and flour, same for same. The butter will be melted and mixed with the flour to get kind of paste. It is a base to the bechamel and some sauces to thicken them.
– Then, you will have to add the milk gradually not to get any lump, add salt and pepper to taste.
The bechamel looks like a creamy and velvety sauce! Yummy!
See? How simple it is! Are you going to give a try? You have no excuses now…
You’re welcome 🙂