Bechamel - (Saltsa bechamel) Bechamel NOTES Makes one portion for pasticio. To make less sauce use half of the butter, milk and flour. Tips: - If you need to thicken the sauce add more flour. - You can use oil instead of butter and niseste flour if you want a more thick sauce. - Make sure that the butter is well blended with the flour in order to reduce the smell of flour. - The milk must not boil and the butter must not burn. Greek : Σάλτσα μπεσαμέλ Step by step demonstration of recipe included HERE. Serves / Yields : Makes one portion for Pasticio Season:All season Print this recipe INGREDIENTS 4 tablespoons Butter 6 tablespoons Flour 1 teaspoon Salt 1/4 teaspoon pepper Dash of Nutmeg 2 cups Milk, heated but not boiled (Optional) 2 egg yolks METHOD Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. With Eggs: When sauce is thick, remove from heat and gradually add 2 egg yolks, slightly beaten, stirring constantly.