Béchamel Sauce
 
Cook time
Total time
 
Author:
Recipe type: Sauce
Serves: makes 4 cups
Ingredients
  • 8 TBSP. butter
  • 8 TBSP. flour
  • ½ tsp. salt
  • 3 cups whole (or 2%) milk, warm
  • --- pinch pepper
  • --- pinch nutmeg
  • 2 lrg. eggs, lightly beaten (optional)
Instructions
  1. Set a heavy saucepan over low-medium heat. Using a balloon whisk, melt the butter until foaming. Add the flour and whisk for about 5 minutes, until the mixture is smooth and golden, to cook off the raw flour taste. Do not allow the butter to brown.
  2. Slowly whisk in the hot milk, a little at a time. Stir until thickened, about 15 minutes. Adjust the heat as necessary. Stir in the salt, pepper and nutmeg.
  3. Remove from the heat, and let cool slightly. Then, whisk in the beaten eggs.
  4. Use the béchamel right away, or, cool completely, cover with plastic wrap and refrigerate for up to three days. (Reheat gently before using it again.)
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-pastitsio-baked-pasta-with-braised-meat-sauce-and-bechamel/