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( 500 ml )
- 50 gramsbutter
- 2 tbspplain flour
- 400 mlmilk
- 75 gramsgrated cheese
- 1 tspnutmeg
- 0.5 lemon
About the recipe
This bechamel sauce is perfect in lasagnes, and can be used instead of the Mornay sauce you'll find at the shops. And it's not hard to make at all! Enjoy!
1. Melt the butter in a pot on medium heat. Once it's cooked off, add the butter. Whish well for a few minutes, so it doesn't burn. It's important that flour and butter gets plenty of heat for a couple of minutes, but without browning. It removes the taste of flour.
2. Add the milk little by little, while whisking the best you know, so the sauce doesn't get lumpy. When all the milk is in, add grated cheese, and season to taste with salt, pepper, grated or ground nutmeg and a dash of lemon juice.