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Bechamel Sauce for Lasagne
- 600ml milk
- 60g plain flour
- 60g butter
- salt and pepper to taste
- 1 bay leaf
Preparation:5min › Cook:10min › Ready in:15min
- Melt the butter in a frypan over medium low heat. Add the flour and whisk into the butter. Add the milk a little at a time, whisking constantly until smooth.
- Add salt and pepper to taste, and the bay leaf and stir in. Use bechamel while still warm.
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