The skill of French chefs is evaluated by the preparation of bechamel. The taste, density, temperature, aroma and texture of the sauce are taken into account. I offer you an excellent recipe for the classic bechamel sauce for lasagna. It always turns out to be perfect.
Ingredients
Step-by-step cooking recipe
Melt the butter in a deep saucepan.
Add flour and mix until smooth. Warm up the mass for 1 minute on low heat, stirring constantly.
Pour in the warm milk and continue cooking, stirring, for 4-5 minutes.
Add nutmeg, salt and cook for another 5 minutes. The sauce should thicken well.
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