Bechamel Sauce
Jul 3rd, 2007 | By Peter Minakis | Category: Greek, Sauce
Bechamel Sauce
1/2 cup butter
1/2 cup flour
5 cups of warm milk (no lighter than 2%)
4 eggs
3/4 cup of Kefalotiri or Romano cheese
salt to taste
pinch of grated nutmeg
- Put the butter in a pot to melt. Add the flour, stirring quickly with a wooden spoon to prevent lumps from forming. Stir & cook the flour/butter mixture to a golden colour.
- Pour in the milk while stirring and then and salt to taste, stirring the mixture constantly. When it thickens, turn off the heat and add your cheese and slowly pour in your eggs, continue stirring.
- Add your nutmeg and stir. Pour on top of your casserole and bake.
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© 2007, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
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