Bessamel recipes and all that sauce

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Many dishes, such as Croque Monsieur, would be unthinkable without bechamel sauce, but would also strangely end up without the Dubarry slice or musaka, lasagne and cannelloni. We show you the best bechamel recipes.

One of the five basic sauces in French cuisine, bechamel is relatively easy to make, can be flavored in many ways and can be used for many things.

Croque monsieur – the French hot sandwich


  • 16 slices of white bread
    8 dkg butter
    2 teaspoons fine flour
    3 dl to
    1 egg yolk
    1 tsp Dijon mustard
    24 slices of Emmental
    8 slices of Parma ham


  1. Melt 3 dkg of butter, run the flour in it, then pour over milk and cook until thick, season with salt, pepper and nutmeg. Remove from heat and allow to cool.
  2. Grease both sides of the loaves with the remaining butter and then fry them in another pan. Add the mustard and egg yolk to the slightly cooled bechamel.
  3. Half of the breads are smeared with bechamel, a slice of cheese, ham, then cheese is placed on them again, and we smear them again with the sauce, then we place the remaining slices of bread on top. Finally, we smear these with bechamel and place the remaining slices of cheese on top. Place the baking sheet lined with parchment paper in a hot oven and bake the sandwiches crispy.

Double cheese bolognese lasagne


  • 20 dkg onions
  • 2 cloves garlic
  • 10 dkg carrots
  • 15 dkg celery
  • 1 n throw peeled tomatoes
  • 4 tbsp olive oil
  • 1 dkg butter
  • 50 dkg of mixed minced meat
  • only
  • pepper
  • 1 tsp tomato puree
  • 2 dl dry red wine
  • 1 bay leaf
  • 12 pcs lasagne sheet
  • 5 dkg butter
  • 5 dkg flour
  • 7 dl to
  • only
  • 10 dkg hard cheese
  • 12.5 dkg mozzarella


  1. Peeled onions, garlic, carrots and celery are finely chopped. Drain the peeled tomatoes and catch the juice.
  2. The olive oil, together with 1 tbsp of butter, is heated in a pan and the onions are cooked over medium heat for approx. In 3 minutes. Steam together with the carrots and celery for 4-5 minutes, then add the minced meat and fry with stirring for 3-4 minutes.
  3. Add salt and pepper, mix in the tomato puree and heat for half a minute. Then pour over the red wine and boil the resulting juice. Finally, we mix the slightly squeezed peeled tomatoes together with the caught juice as well as the bay leaf, and we cook it thickly without a lid for approx. 1 hour 20 minutes. Salt, pepper and take out the bay leaf.
  4. For the bechamel, melt the butter in a pan. Sprinkle with flour, mix with milk without lumps, and cook on low heat without cover, stirring often, for 20-25 minutes. Finally, we salt it and melt 5 dkg of grated cheese in it.
  5. Preheat the oven to 180 degrees. Meanwhile, chop the mozzarella and add a ca. A 23 x 28 cm, buttered puff mold or fireproof bowl is smeared with bechamel at the bottom. The lasagna leaves are alternately layered with 4 dkg of grated cheese, mozzarella and bolognese sauce, then sprinkled with the remaining bechamel and baked in the preheated oven, from the bottom on the 2nd rail for 15-20 minutes.
  6. Finally, sprinkle the lasagna with the remaining grated cheese and bake a crispy golden brown crust on it for another approx. In 15 minutes. After a short rest, serve warm.

The picture is an illustration
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More recipes HERE you can read.

Source: Magyar Nemzet by

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