Lasagne
Little is more satisfying than cooking a classic to perfection – Sarah Cook gives us a lesson in how to make lasagne
White sauce
Makes about 500ml
Easy
Prep:
Cook:
Every home cook needs a good béchamel in their repertoire – our step-by-step guide to this pasta sauce will teach you how to make a roux and keep your sauce lump-free
Skip to ingredients
- 500ml whole milk
- 1 onionhalved
- 1 bay leaf
- 2 cloves
- 50g butter
- 50g plain flour
Nutrition: per 100ml
- kcal175
- fat12g
- saturates8g
- carbs12g
- sugars5glow
- fibre0g
- protein4g
- salt0.3glow
Method
step 1
Bring the milk to the boil in a small saucepan with the onion, bay leaf and cloves. Turn off the heat and leave to infuse for 20 mins. (This infusion process is optional, but adds a huge depth of flavour to the sauce.)
step 2
Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
step 3
Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
