Béchamel sauce, also known as white sauce, is a very versatile ingredient and also one of the mother sauces of French cuisine. The dishes that require béchamel as an ingredient are countless, and some of the most popular ones are lasagne, gratins and croquettes. This is the first recipe we have published for this kind of sauce. However, we also have another version of it, which is prepared using the traditional method. You will find the second way to make béchamel together with our recipe for spinach lasagne.
- Place the tofu, the nutmeg, the black pepper and a generous pinch of salt into a food processor and blitz the ingredients until they become a smooth and lump free sauce.
- If your food processor doesn’t catch all the tofu at once, stop working the ingredients and scrape down the sides of the container with a spatula.