Bechamel Sauce for Lasagna
One of the mother sauces of French cuisine, béchamel is a true classic. This simple white sauce made with milk, butter, and flour is the basis of other sauces and used in many recipes, like our Lasagna Bolognese. A secret to success with a béchamel sauce recipe is to cook the roux long enough to avoid a floury taste, but don't let it brown. Another tip: whisking constantly while adding flour, then milk, prevents lumps from forming.
Martha Stewart Living, January 2004
