Bechamel sauce

May  1, 2015
Author Notes

Great sauce and simple for your lasagna. —Mary Devinat

  • Makes 250 ml
  • 50 grams butter
  • 1/3 liter milk
  • 2 tablespoons flour
  • 2 handfuls grated gruyere
  • chive
  • salt and pepper
In This Recipe
  1. Melt the butter, add flour, stir with a whisk regularly.
  2. When the mixture has thickened add gradually the milk, while continuing to mix.
  3. Cut chives on top and mix.
  4. Add salt and pepper. Remove from the heat.

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