Creamy and delicious. This sauce is the classic sauce for making lasagna, cannelloni, moussaka . . . . It’s indispensable and worth taking time to learning how to make. How does it taste? Think of it as the frothed milk that goes into lattes, with a bit of salt and nutmeg. Yum!!!
A daughter sauce to the Bechamel is Mornay. It’s just adding egg yolks and cheese to the classic preparation.
Special equipment needed for this recipe?
Just a heavy bottomed pot and a whisk.
Can this recipe be made in advance?
Yes. Bechamel can be made and stored in an air tight container. Take a piece of plastic and press on top of the sauce, then put the lid on. This acts as an extra shield from the sauce forming a skin at the top. Keep in fridge up to 5 days.
Can this recipe be frozen?
Yes!! See above for how to best prep for the freezer. It can store for up to 6 months.
How to use this sauce?
A bechamel is best known for making lasagna or moussaka, but, you can use it for Mac and Cheese, a Souffle base, Chicken Pot Pie, Fish Pie . . . so many uses!
