Advertisement
500 ml
Easy
By Jill Dupleix
Published 1998
There is not too much call for a béchamel sauce these days, unless it is in an Italian lasagne or Greek moussaka (in which case use the Greek kefalotyri cheese to flavour it). Don’t be scared to make it a light sauce, by adding as much liquid as the ‘roux’, formed from amalgamating the butter and flour, will take. Or replace the cheese with two tablespoons of finely chopped parsley, and pour over corned beef, vegetables or fish dishes.