There are some dishes to which you just want to add a little liquid. Or rather, some kind of sauce. The same lasagna only made of dough plastics and fried minced meat will be absolutely dry and tasteless. Yes, and ordinary boiled pasta will be much tastier if they are flavored with some kind of gravy.

The most common white sauce is Bechamel, which in the classic version is made from milk and butter thickened with flour. Of the spices, usually only a pinch of salt and ground black pepper are added to it. However, if you wish, you can enhance its taste and aroma by pre-flavoring with nutmeg, Provencal herbs, garlic, parsley or dill, etc.

These ingredients in crushed form are poured directly into the prepared dressing, or they can be heated with milk to a boil and infused in it for a couple of hours.

Such an appetizing infusion is necessarily filtered so that particles of herbs do not get into the finished dish, but the liquid itself still had an elegant aftertaste.

Classic bechamel sauce recipe for lasagna

The classic recipe is based on many variations of this white sauce. Preparing it is actually quite simple: fry the flour in butter, gradually pour in so much milk to make a thick gravy.

You can adjust the proportions depending on how much you need in finished form.

Ingredients:

• Milk - 0.8 l.
• Butter - 100 gr.
• Flour - 100 gr.
• Ground black pepper, salt - to taste.

1. First you need to put the saucepan on a slow fire and dissolve the oil in it so that it becomes liquid.

2. Then add the sifted flour and start stirring vigorously so that it combines with the melted butter.

3. You should get a fairly thick mass, similar to dough. It must be constantly stirred so that it does not burn and stick together in lumps.

4. Pour the milk in a thin stream in portions, trying to make a homogeneous mixture after each infusion and mixing. In the process, lightly salt and pepper so that you do not get a tasteless porridge.

5. Continuing to add liquid, bring the mass to the desired consistency of the sauce and cook for about 5 more minutes.

Just be sure to remember that if you are not going to use the "bechamel" right away, then you need to cook it a little more liquid, because when it cools, it begins to thicken.