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bechemal is super super simple.
I make it all the time for pastitsio ( a greek dish)
the prefect bechemel sauce
1 liter of milk
3/4 of a cup of butter
3/4 of a cup of flour
6 eggs
nutmeg pepper for taste
melt butter
add flower slowly while whisking over heat
once it complete turns into a yellowish kinda of paste
slowly add milk (all over medium heat btw)
when adding milk add more when the milk dissapears
keep whisking over heat
you are done when it thickens up.
take off heat, beat 6 eggs whisk in slowly.
(then I add my 2 cheeses for my pastitsio put it over my greek meat sauce and pasta and then bake it)
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