Béchamel is very important in the making of lasagne . It can also be introduced into a rich meat sauce to give it a creamy, velvety texture.
This recipe should yeild a fairly soft sauce. If it is too thick add more milk, or water. If you think you have some lumps in it there is no reason to start again, pass it through a fine sieve and everything will be all right.
Ingredients
50g butter
1/3 cup plain flour
4 cups milk
½ tsp mustard powder or grated nutmeg
Directions
In a heavy based saucepan, melt the butter until foaming, remove from heat. Add flour and mustard powder or nutmeg and mix to a smooth paste. Cook a little but without browning. Add ½ a cup of the milk and mix with a wooden spoon until the mixture is smooth. Return to a low – medium heat and continue adding the milk, a little at a time, stirring constantly until the sauce thickens and coats the back of the spoon.
Ingredients
50g butter
1/3 cup plain flour
4 cups milk
Pinch of salt
1 tsp mustard powder
½ – 1 cup of grated cheddar or tasty cheese (to taste)
Directions
In a heavy based saucepan, melt the butter until foaming, remove from heat. Add flour and mustard powder and mix to a smooth paste. Add ½ a cup of the milk and whisk until the mixture is smooth. Return to a low – medium heat and continue adding the milk, a little at a time, stirring constantly with a wooden spoon until sauce thickens and coats the back of a wooden spoon. Remove from heat. Stir in cheese and salt.
