Saturday, October 10, 2009

Bechamel Sauce with Cheese



In Greek: μπεσαμέλ με τυρί (pronounced behs-sah-MEL meh tee-REE)

This thick version of bechamel it turns out thick and rich every time. It's made with fresh milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn't hard to make, and doesn't take long, but it has to be stirred the entire time.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

· 7-8 tbsp flour
· 6 tbsp butter or Olive Oil
· 4 tea-cups freshly-boiled milk
· 1/2 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
· 3 eggs
· salt and pepper
· cinammon
· 1/2 cup of breadcrumbs
· pinch of grated nutmeg

Preparation:

For the béchamel make your best efforts. Put butter in a pot and melt it in medium heat. Then add flour, stirring all the time with wire, not to let it stick. When they are mixed and a bit golden in colour, add slowly the boiled milk and stir into a thick white sauce (add some more flour if not thick enough). After sauce is creamy, remove from heat and allow it 2 – 3 minutes to cool. In the meatime beat three eggs in a bowl and after the white sauce cools add them together with the nutmeg stirring with the wire and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.

Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).

Storage & Reheating

Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.

Where to Use Béchamel

On Moussaka
On Pastitsio

2 comments:

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