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scalectrix t1_jad63jo wrote

Reply to comment by wing03 in [Homemade] - Beef/Béchamel Lasagna and Focaccia by topaz1008

I switch to Italian white wine (Orvieto usually) half way through making the bechamel, which makes it sharper and less claggy. No cheese or seasoning and roux made with unsalted butter - the seasoning comes from the meat sauce. Similarly to OP I layer lasagne sheets, meat sauce (beef/pork 50-50 with sofritto and tomato puree, 3h cooking) and then drizzle with the bechamel, which I apply with a wooden spoon channeling a kind of Jackson Pollock vibe, so the sauce (mostly cooled down) has to have the right consistency for that artistic vision ;) . No cheese in the lasagne at all apart from on top - generous parmesan and maybe a bit of Somerset Cheddar (local variation!).

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topaz1008 OP t1_jadadyw wrote

White wine in a béchamel? sounds interesting, I might give that a try next time.

What ratio of milk to wine do you normally use?

BTW I liked the Jackson Pollock analogy gif

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scalectrix t1_jaeaqx4 wrote

No hard and fast ratio really, but when the sauce starts to move beyond wallpaper paste consistency, I switch to wine! Medium-dry works well for me. a splash of chicken stock can work magic as well if you have some handy.

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