Bechamel Cream or Bechamel sauce

White Sauce for Pastitsio and Mousaka

about 15 minutes / quantity for a 9-11 inch pan

This is the cream that is used to top pastitsio and moussaka dishes (Flavors of Greece)

Photo shows bechamel already baked as part of pastitsio; top layer

created: Wednesday, February 28, 2007 (PST)

[1 / 1 found this useful , viewed 424 times]

(printer friendly version)

Ingredients

Béchamel Cream

White sauce for Pastistio and Moussaka

- 2+2 cups milk
- 3 tblspoons butter or margarine or corn oil
- 12 tblspoons flour
- 2 tblspoons corn flour
- 2 eggs
- salt to taste

Directions

- place 2 cups of milk in a saucepan over medium heat
- using a hand held mixer, mix all other ingredients in a bowl
- add mix to hot milk in saucepan, and using the hand held mixer continue mixing until cream starts thickening
- discontinue mixer and, using a long wooden spatula, stir continuously (in a way scraping off bottom of pot and stirring)
- it is ready when a couple of bubbles break up on the surface of the mix
- remove from heat

quantity is enough for a 9-11 inch baking pan