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Béchamel for lasagna
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Béchamel for lasagna

10 min4 serv.20 февр. 2026 г.

Description

Universal dressing for salads and hot dishes. There are two versions of the origin of the name "béchamel sauce." In the first case, the sauce is attributed to Louis de Béchamel, a steward at the royal court of Louis XIV. The second version states that the sauce was invented by the French culinary virtuoso François de la Varenne. The latter master founded the refined Versailles cuisine. Good luck and

Instructions

  1. 1

    Step 1

    Step 1

    1. Place the butter in a saucepan.

  2. 2

    Step 2

    Step 2

    2. Melt the butter over medium heat.

  3. 3

    Step 3

    Step 3

    3. Add flour to the butter.

  4. 4

    Step 4

    Step 4

    4. Constantly stir the flour with the butter until the mixture becomes uniform.

  5. 5

    Step 5

    Step 5

    5. Reduce the heat to low and add several tablespoons of milk to the sauce.

  6. 6

    Step 6

    Step 6

    6. Mix the milk with the flour and butter thoroughly until the sauce becomes more liquid and smooth.

  7. 7

    Step 7

    Step 7

    7. Gradually add all the remaining milk. Do not rush: pour a little milk into the sauce and stir. Then add the next portion.

  8. 8

    Step 8

    Step 8

    8. Remove the ready béchamel sauce for lasagna from the heat, season with salt and pepper. Then confidently add it to the lasagna.