Delia' shows you how to make béchamel sauce, using a mixture of butter and flour called a roux. A béchamel sauce is one of the French "mother sauces" and is a really good one to learn.

In a heavy-bottomed saucepan, heat the butter, and stir in the flour over low heat. Saute till there is just a suggestion of brown. Take the pan off the fire, and add the milk very gradually, stirring ...

A silky-smooth bechamel sauce crowns the moussaka, lending its signature creamy finish. This sauce calls for butter, flour, ...

All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it ...

cooked sauce to remove them. Béchamel is one of those sauces that is easier to extend and make bigger or smaller quantities. In this recipe we have 100g of butter and flour with 1 litre of milk ...

Be transported to Greece with these three no-fuss recipes by Georgina Hayden. When we think of Greek food ... Ragu, pasta and sauce. Of course, it’s not the same as classic pastitsio in terms ...

New food inventions and innovations are made all the time, but the roots of your favorite sauces stretch back farther than ...

The "Moussaka" dinner, is made with layers of ground beef and sliced eggplant, seasoned and topped with béchamel sauce. This ...

Today we’re preparing a recipe that I’ve been meaning to make for a long time, but kept putting off for one reason or another – Homemade Moussaka. Moussaka really is in a realm of its own when it ...

Various recipes will ask for various consistencies: thicker for a croque monsieur, thinner for lasagna. The longer you cook your sauce, the thicker it will be. A true béchamel is milk ...

And, lucky for you, I convinced him to share the recipe ... sauce is light and creamy. Plus, it's a nice contrast to the texture of the pasta on top — which has a great crunch. And, as with all ...

Remove a thin slice of skin, longwise form each eggplant and then cut, lengthwise again into the flesh so that it will open up when cooked. Sprinkle with salt and leave for at least 30 minutes ...