Béchamel sauce or white sauce has been taken from the French cuisine and introduced to Greek cuisine by Nicolaos Tselementes.u00c2u00a0 It is used as a basic sauce to top Moussakas,u00c2u00a0Pastitsio and used in many other recipes.

To make this sauce you need an equal amount of butter or olive oilu00c2u00a0and 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.u00c2u00a0 They are whisked separately and added a little at a time, whisking continuously until they are incorporated.


How to make Béchamel cream

Preparation time:u00c2u00a0 10 minutes

Cooking time:u00c2u00a0 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, graviera, u00c2u00a0kefalotyri 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. Whisk the eggs and add a little at a time slowly and mixing until it is incorporated.
  5. Remove from the heat and 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)u00c2u00a0with 1/4 cup of milk and stir until it sets.

To make béchamel healthier I always use olive oil instead of butter.

If you have cholesterol, instead of olive or butter use becel proactive margarine
Add less eggs or only egg whites
Add low fat , milk, low fat cheese or skip the cheese altogether

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

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of the e-cookbook.

Kopiaste and Kali Orexi,

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12 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on How to make Béchamel cream

  1. u00ceu009f/u00ceu0097 Kotopita - Chicken Pie u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] a Bechamel sauce using the above ingredients (see full recipe for more instructions). Combine the chicken with the grated cheese, the parsley, the corn and [...]

  2. u00ceu009f/u00ceu0097 Pastitsio the Greek way u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] Add half the cheese (reserving the remaining to sprinkle in pasta and on top). See step to step pictures here. [...]

  3. u00ceu009f/u00ceu0097 Macaronia tou Fournou or Pastitsio (Cyprus style) u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] Bechamel sauce See Recipe and step by step instructions here. [...]

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