White sauce (for lasagne) Qs and recipes

tattycath

I use whatever is to hand to-more often than not it's self raising-my sauces are delish - according to my DH anyway.

imogen-p

I nearly always use self raising flour for making sauces, as I don't usually have any corn or plain four in. I've never found it to be a problem.

tootoo

thank you - worked fine!

zippychick

as youve got your answer ive merged this with a white sauce thread to help others in future

Zip

motherkitty

Hi
Have just started making my own lasagne and would like to know what recipe is best to use for the white sauce as I'm quite new to making that too!
Has anyone got a good quick and easy recipe please.
Thanks.
MK

squeaky

Hiya

Pick one you like the look of from this thread... White sauce (for lasagne) Qs and recipes


I'll add this thread to that one later to help keep things in one place.

erdd2

bechamel is a traditional choice...this is a roux based white sauce that many ingredients are added to to produce a variety of sauces. Being trained under a Parisienne chef, reading escoffier as the chefs "bible", I apply my own sauce to a lasagne....not because it is "correct" or I am a rebel..it is what I like. Experiment with what is advised and if its for personal purposes...find what you like and go for it

MessyMare

half a pint of milk (full fat for really creamy, but semi tastes just as good)
1oz plain flour
1oz butter (but I do use spread)

I also use 3oz cheese
Melt butter; gradually mix flour in (I do it until it forms a doughlike ball)
gradually mix in milk, whisk until smooth and heat until it reaches boiling point and thickens. I then chuck some really strong mature cheddar in. Nom nom nom

Jojo_the_Tightfisted

1. Dollop of butter, melt in saucepan on very low heat
2. Sprinkle Heaped spoon of flour into melted dollop
3. Stir with wooden spoon
4. Keep stirring, adding small splash of milk and mixing it in before adding the next
5. Keep going until it looks pretty much like single cream
6. Allow to cook, stirring, until it looks like double cream
7. Take off heat, add salt/pepper/chopped herbs/grated cheese/chopped spring onions/whatever into the sauce and stir
8. The sauce will thicken more as it cools

I_luv_cats

Don't forget the nutmeg!! Grated is the best!!! Makes all the difference.

Some people prefer 'cornflour' instead of normal plain.