Béchamel 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 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 continuously until they are incorporated.