[42] Béchamel
I can’t lie, I only made this recipe because I wanted lasagne and Bittman’s lasagne recipe called for it. Admittedly, I was also pretty thrilled to knock out three recipes in one go.
This does smell pretty good while cooking, I have to say. Also practicing my roux skills is always nice, since keeping it lump free is a big pain.
h2. Ingredients
2 tbsp butter or extra-virgin olive oil (I used butter. No surprises here.)
2 tbsp all-purpose flour
1 – 1.5 c milk
Salt and freshly ground pepper (Omitted.)
h2. Instructions
Melt the butter in a sauce pan over medium-low heat (if using oil, heat until hot). Once melted/hot, turn the heat to low and use a whisk to incorporate the flour into the fat.… Continue reading →