Recipe: Bechamel Sauce

Lasagna

This will be the first part of a very long and tedious process of making a lasagna from scratch, right whisking up bechamel sauce, slicing onions and simmering the meat sauce. Everything took approximately 2 hours to make and the aftermath?

Two sinks full of dirty dishes and a disgruntled J - whose chore is to clean the dishes. Haha!

Hope I didn't scare you away from making a lasagna. Lol. I did made enough for 8 servings, so there's enough to freeze and to consume in the future.

So here goes, to start rolling, here is my simplified recipe for bechamel sauce (that I made for the very first time and which turned out quite well):

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Ingredients:

1/4 cup butter
4 tbsp plain flour - sifted
2 cup cream
salt and pepper to taste

Method:

1. Melt butter in saucepan.

2. Add flour to the butter and stir well.

3. Add the cream and stir well into the mixture.

4. Whisk well on low heat until there are no visible of lumps. Bring it to a boil and add salt and pepper to taste. You should get a thick and creamy sauce in the end. Keep aside.

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As this was the first time in me making a bechamel sauce, I thought it would be easier to cook everything on a shallow pan for even distributed heat. Well, big mistake as you couldn't possibly whisk the sauce in a pan without splattering everywhere, could you? I also do not want have bits of teflon scraps in my sauce, do I? Lol. And so, I transfer the flour and butter mixture into a small pot before adding the cream and I recommend that you make your sauce from a pot.

Maybe that explains my mountains of dirty dishes, eh? Haha.

Coming up next! A photolog recipe of meat sauce, part 2 of the Lasagna Trilogy. Stay tuned!

That's 1 kg of minced beef you see here