Bechamel Sauce

This is a nice and easy sauce to make, and one of my favourites for use in various types of cooking – the wonderful Bechamel Sauce. Why? Because you can add to it to so many dishes – you can even add liqueur to it or many types of different cheeses. I love making this with very strong cheese. Some say I am obsessed with this sauce, I can even eat it on its own!

I use this in my Lasagne recipe and others.

I also use the same method to cook moussaka, but I swap the milk and the cream for evaporated milk – absolutely delicious, you won’t regret it. I know traditionally they only make it with milk and flour and seasoning but it’s sometimes nice to add some different ideas or more or less ingredients.

Here’s how to make this sauce – really simple:

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Bechamel Sauce

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Rating: 5
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Course

sauce

Cuisine

French, Greek

Prep Time

10 minutes

Cook Time

15 minutes

Servings

portions

Ingredients

• 80 grms Butter
• 1 cup Hot milk
• 1 cup Cream single or double
• 1/2 tsp Freshly grated nutmeg
• 1/2 tsp Salt & Pepper
• 1 Egg yolk
• 1 cup All purpose flour
• 1 cup Strong cheese I used cheddar

Course sauce Cuisine French, Greek Prep Time 10 minutes Cook Time 15 minutes Servings portions Ingredients 80 grms Butter 1 cup Hot milk 1 cup Cream single or double 1/2 tsp Freshly grated nutmeg 1/2 tsp Salt & Pepper 1 Egg yolk 1 cup All purpose flour 1 cup Strong cheese I used cheddar

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. On a medium heat in a heavy pan, add the butter then the flour and keep whisking without stopping.
2. As soon as the butter has melted add the salt and pepper and slowly add the milk. Keep whisking and adding milk until all the milk has gone.
3. Now add the cream and the nutmeg, then the cheese.
4. Simmer for 5 mins and then add the egg yolk. Whisk well then turn off the heat. Done.

Recipe Notes

You must whisk at all times or it will go into lumps. If that happens, put the whole sauce through a sieve.

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