Along with pesto, this was also taken from Judith Horth's Mushroom Lasagne. Yes, I have managed to split one recipe and turn it into 3. I consider the total number of recipes to be very important and have no problem cheating like this. I mean, I that these recipes can be used in other recipes and want to give more people the benefit of them.
Ingredients:
2 tblsp butter
2 tblsp plain flour
500 ml milk (low fat or full fat).
Instructions
Heat milk in saucepan.
In another saucepan, melt butter and add flour. Cook for a full two minutes (the starch in the flour has to be cooked for the magic to happen).
When bubbly and golden, stir in heated milk. KEEP STIRRING. It is essential that you follow the number one golden rule: NEVER LEAVE YOUR STATION when making white/bechemel sauce. It will start to thicken.
Add seasoning, a bay leaf if you want.
To make it cheesy, add a handful of grated cheese. If lumps do form, do not despair. Simply strain and no one will ever know as long as you dispose of the lumpy evidence.
