Recipe:

10

Nieuwe alinea

goes with lasagna

Method:

1. Melt butter on low heat, add the flour and stir until mass is coherent and slightly dry.

2. Add the milk and heat on medium heat while continuously stirring until the right thickness. In case the sauce is too thick, add some milk, in case the sauce is too thin, keep stirring and allow to simmer until the right thickness is achieved.

3. In a separate pan, allow onion and garlic to sweat. Add the base béchamel and lower the heat. Allow to simmer lightly for a few minutes.

4. Add seasoning and lemon juice and taste. 

5. Add salt and pepper to taste

6. Filter sauce through a fine sift and add oregano and parsley

TIP: 

• To thicken the sauce and stabilize it, you may add some cream additionally. 

• You may add a handful of grated Parmesan or Gruyère to the mix for taste and binding.