Recipe for lemon béchamel sauce
Béchamel sauce is used for many things and can be varied infinitely.
Here we have made it in a variation with lemon juice and zest, which gives it a fresh twist that goes well with many dishes.
Use the sauce as an alternative to the regular béchamel sauce in lasagna, or try it in Greek or Middle Eastern cuisine.
Ingredients
- 25 gram Butter
- 16 gram Wheat Flour
- 500 gram Milk
- Spices salt and (white) pepper
- 1 pcs. Lemon untreated, the zest thereof
- 5 gram Lemon Juice
Instructions
- Melt the butter in a pot and add the flour.
- Whisk the butter and flour together with a whisk until the butter has absorbed the flour.
- Add the milk little by little while whisking well - it will take some effort!
- Add milk until the sauce has a suitable consistency. You might need to use a bit more milk than the recipe suggests.
- Let the sauce simmer for a couple of minutes - stir it in the meantime.
- Finely grate the zest of the lemon and add it to the sauce.
- Season to taste with salt, pepper, and lemon juice.
