Bechamel Sauce (White Sauce)

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What You need: 
80g Butter
1 cup Plain Flour
1L Warm Milk (approx. sometimes I use more, depending on what you are making)
150g Mixed Mozzarella & Cheddar Cheese or any other bake cheese you fancy
1/2 Tbsp Nutmeg

  • Moussaka and Lasagna’s Bechamel sauce is thicker in consistency.
  • Creamy pasta bake’s Bechamel sauce is much lighter. (personal preference)

Method:
Heat a pan and melt butter, add flour and stir until the mixture starts forming consistency and bubble.

Slowly add warm milk one ladle at a time and whisk continuously until the mix comes to boil.  Be cautious, the amount of milk added results in the thickness of the sauce you require for the dish.

Remove from heat, add cheese and stir until all’s melted. Stir in egg yolks and nutmeg.

 

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