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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