Hardly any classic sauce is cooked as often as this creamy combination of butter and flour. However, with the rise of nouvelle cuisine in the 1980s and 1990s, it was banned from many recipe books. However, it still has its culinary justification - not only as a means of binding, but also as a flavour carrier. In combination with cheese, this sauce is still pretty unbeatable. What would a lasagne be without it!

Tip:

When preparing the sauce, it is important that it is whisked until even the smallest lump has completely dissolved. And the sauce should not be overcooked.