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 and Pastitsio.

To make this sauce you need an equal amount of butter or olive oil 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 until they are incorporated until all the eggs are added.

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.
   In a saucepan heat the olive oil and add the flour and mix thoroughly, add salt and nutmeg.
2. Add the warm milk, stirring constantly, until the sauce is thick and creamy.
3. Gradually add the eggs, a little at a time slowly, but stirring constantly until all absorbed.
4. 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.

For a healthier cream, instead of butter use olive oil or olive oil based margarine and low fat milk.   For those who have cholesterol use less eggs or no eggs at all.  Do not add the cheese.

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