This is a nice and easy sauce to make, and one of my favourites for use in various types of cooking – the wonderful Bechamel Sauce. Why? Because you can add to it to so many dishes – you can even add liqueur to it or many types of different cheeses. I love making this with very strong cheese. Some say I am obsessed with this sauce, I can even eat it on its own!
I use this in my Lasagne recipe and others.
I also use the same method to cook moussaka, but I swap the milk and the cream for evaporated milk – absolutely delicious, you won’t regret it. I know traditionally they only make it with milk and flour and seasoning but it’s sometimes nice to add some different ideas or more or less ingredients.
Here’s how to make this sauce – really simple: