Bessamel
(Greek Béchamel Sauce) Recipe

Origin: Greece      Period: Traditional

This is the classic Greek version of the traditional white or béchamel sauce that's used as the base for moussakas and pastitisios.

Ingredients:

1l hot milk
8 tbsp flour
3 tbsp butter or margarine
salt and freshly-ground black pepper
pinch of nutmeg
100g grated Kasseri or Kefalotiri cheese (if using for pastitisios)

Bessamel
(Greek Béchamel Sauce) Preparation:

Method:

Melt the butter in a small heavy-based pan then scatter the flour over the top and stir thoroughly to form a smooth roux using a wooden spoon. Turn the heat down to the lowest possible level then whisk in the hot milk, adding it a little at a time. Continue whisking to ensure the mixture is smooth then allow the sauce to heat and thicken, stirring constantly.

Season to taste with the salt, black pepper and nutmeg. If using for pastitisios stir-in the cheese then take off the heat. For a richer sauce stir-in tow beaten egg yolks into the sauce once you have taken it off the heat.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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