Once the roux is properly cooked, the next step is to whisk in milk. (You may have noticed at this point that this sauce is pretty much just fat, flour, and more fat—that’s why it's so good ...

"A bechamel is considered a "mother sauce" because it can be turned into all sorts of different experiences," she states. "For example, if you add Parmesan cheese and gruyere, it becomes Sauce Mornay.

bechamel. A student makes bechamel sauce on the potager cooking surface, to use in potatoes au gratin, during a cooking class in the historic kitchen at the Hermann-Grima House.

This easy lasagna recipe yields classic results in a fraction of the time thanks to a few strategic shortcuts. Here's how to ...

Pastitsio is creamier than a baked ziti and meatier than lasagna. I think the classic Greek pasta dish should be part of ...

Béchamel sauce, also known as white sauce, is one of the mother sauces of French cuisine, but don't let the name (pronounced "bay-shah-mel") intimidate you. The basic version of this sauce ...

Spoon 5-6 tbsp of the bechamel sauce into the meat sauce and mix. Mix 3 tbsp of the grated cheese into the rest of the bechamel. Heat oven to 200C, fan 180C, gas 6.