Basic Greek Bechamel Recipes

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

Steps:

• In a small saucepan, heat the milk over medium-low heat until hot.
• In another saucepan, melt the butter over low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps.
• Increase the heat to medium-low and add the hot milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken; it should be creamy without being too thick.
• Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks one at a time, until the desired color is reached, and return to the heat, whisking briskly until well blended. Remove from the heat and set aside until ready to use.