Béchamel

Melt 50 g butter, stir in 50 g flour and cook for two minutes without letting it brown. Warm 600 ml of milk and whisk it in gradually. Lumps form when cold milk hits a hot roux all at once. Bring it to a simmer while whisking, then cook it gently for 10 minutes, stirring, to take away the raw flour taste. Season with salt, white pepper and a little grated nutmeg. That ratio gives a medium sauce for lasagna and moussaka. Press plastic wrap onto the surface to stop a skin forming.