How to Make Bechamel Sauce

Bechamel sauce is a mother sauce to add to your kitchen basics. This is one of the most versatile sauces for making many delicious dishes. Master this sauce so you never have to buy canned soups again.

Course sauce

Cuisine Greek

Keyword bechamel, Greek, Sauce

Author Mary Papoulias-Platis

Ingredients

Basic Bechamel Sauce

2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper

Greek Bechamel Sauce

Make the above sauce and add ingredients below.

1-3 egg yolks
cheese - optional for certain dishes
dash of grated nutmeg
Thinner Sauce: for Moussaka, Pastichio, Baked Dishes
Reduce the butter and flour to 1 tablespoon per cup of milk
Thicker Sauce: for stuffing vegetables, stuffed meats
Use 3 tablespoons of butter and flour per cup of milk
Professional Use
10 parts milk with 1 part roux, 10 ozs. to 1 ounce

Instructions

Melt butter in a saucepan over low heat.
Slowly add the flour, continue whisking until blended thoroughly.
Add the hot milk slowly whisking continuously until sauce thickens.
Remove from heat.
Greek Sauce
When using eggs with sauce, temper the eggs by adding a little bit of the white sauce to the eggs and whisking until blended.
Add egg yolks, salt and pepper to white sauce and blend thoroughly.
Note: When doubling the sauce, do not double the eggs.

Recipe Notes

Sauce can be kept in the refrigerator for up to 4 days in an airtight container. To reheat, place sauce in a double boiler, stirring constantly.