Bechamel Sauce can be used in the following dishes:
Moussaka and casseroles such lasagnas, creamed spinach, baked cauliflower, au gratin, crepe filling, cream soups, creamy pastas and warm dressings.
Ingredients
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 Cup Milk
Salt & Black pepper powder to taste
Method
Melt the butter over medium heat. Add the flour, whisk until smooth, continue cooking until light golden.
Slowly, add the milk and continue whisking until thick and creamy.
After 10-12 minutes it should look like this. Thick and smooth. Add a pinch of salt and pepper powder to taste, whisk again.
If adding eggs, cheese and other spices, add when the sauce is slightly cooled.
My Notes :
For a healthier version of this sauce , use cornflour or whole wheat flour.
Thinner Sauce: For mousakka, casseroles, baked dishes. Reduce the butter and flour to 1 tablespoon per cup of milk
Thicker Sauce: for stuffing vegetables , meat stuffed. Use 3 tablespoons of butter and flour per cup of milk
This sauce can be kept in the refrigerator for up to 4 days in an airtight container and in the freezer for a month.
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 Cup Milk
Salt & Black pepper powder to taste
Method
Melt the butter over medium heat. Add the flour, whisk until smooth, continue cooking until light golden.
For a healthier version of this sauce , use cornflour or whole wheat flour.
Thinner Sauce: For mousakka, casseroles, baked dishes. Reduce the butter and flour to 1 tablespoon per cup of milk
Thicker Sauce: for stuffing vegetables , meat stuffed. Use 3 tablespoons of butter and flour per cup of milk
This sauce can be kept in the refrigerator for up to 4 days in an airtight container and in the freezer for a month.
To reheat, place sauce in a double boiler, stirring constantly by adding a little milk if needed.
nice one !
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