How to make Béchamel cream

Bechamel sauce or white sauce has been taken from the French cuisine and introduced to Greek cuisine by Nicolaos Tselementes.  It is used as a basic sauce to top Moussakas,  Pastitsio and used in many other recipes.

To make this sauce you need an equal amount of butter  and flour which is made into a roux and then milk is added and flavoured with nutmeg.

The addition of eggs should be added carefully so as not to cook the eggs.  They are whisked separately and added a little at a time, whisking continuously until they are incorporated.

How to make Béchamel cream

Preparation time:  10 minutes

Cooking time:  10 minutes

Enough for one baking tin 35 x 30

Ingredients:

• 1.5 litres of milk
• 1/2 cup olive oil (or olive oil based margarine)
• 1/2 cup flour
• 3 – 4 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup of grated halloumi, or kefalotyri or dried myzithra cheese

Directions

1. Before starting, heat the milk and beat the eggs.
2. In a saucepan heat the olive oil and add the flour, salt and nutmeg and mix thoroughly using a whisk, until it starts to brown.
3. Add the warm milk, stirring constantly, until the sauce is thick and creamy.
4. Gradually add the eggs.  Add a little at a time slowly, until all absorbed, but stirring constantly.
5. Mix in the grated cheese.

Tips:

If it becomes too thick add some more cold milk.

If it is too runny dissolve a tablespoon of corn flour (starch)  with 1/4 cup of milk and stir until set.

To make bechamel healthier:
Use olive oil instead of butter
If you have cholestorel:
Instead of olive or butter use becel proactive margarine
Add less eggs or only egg whites
Add low fat fat, low fat cheese or skip the cheese altogether

For dishes like moussakas and pastitsio, sprinkle some cinnamon on top.

Tags: bechamel, Creams, How to.., Roux, Sauces, Tips-cooking, video