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Bechamel sauce
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Yield:
Preparation time:
Total time: 10 minutes
Source:
This is the basic, medium-thick white sauce used in moussaka and melitzanes papoutsakia (little eggplant shoes). Increasing the ratio of butter and flour to the milk will result in a thicker sauce, and decreasing will make a lighter sauce. Cook Time: 10 minutes Ingredients: | |
5 tablespoons | all-purpose flour |
4 tablespoons | unsalted butter, (1/2 stick) |
2 cups | hot whole milk |
salt | |
pepper | |
grated nutmeg | |
1-3 | egg yolks, beaten with a fork |
Preparation:
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.
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