Bechamel Sauce sounds fancy, but you shouldn’t be scared to make it from scratch – it‘s easy! All you need is butter, flour and milk, along with my secret added ingredient: chicken stock powder (bouillon), which provides an extra punch of flavour. This popular creamy sauce is perfect on its own or combined with cheese to layer in lasagne, stir through a creamy pasta, or top vegetables, a potato bake or seafood (this is my go-to for oysters or lobster mornay).
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Angie says:
What type and how much cheese would I add to make a lovely bechamel sauce for a lasagna? Thanks!
Nicole says:
Hi Angie! Great question 😊 To turn this into a cheese sauce for lasagne, you can simply stir cheese through at the end once the béchamel has thickened. I like to use a good melting cheese like mozzarella, cheddar or a combination of both. Add around 1–1½ cups (100–150 g), depending on how cheesy you like it, and stir until melted and smooth. Parmesan is also a lovely addition for extra flavour – you can add a small handful along with the other cheeses. Just keep the heat low when adding the cheese so it melts gently and stays nice and smooth. Nic x