Cheese Sauce
A rich and creamy béchamel-based cheese sauce made with butter, flour, milk, and Parmesan cheese, perfect for moussaka or other dishes. Enhanced with nutmeg and egg yolks for extra richness.
Ingredients
- •5 tbsp butter
- •5 tbsp all-purpose flour
- •2½ cups milk
- •⅛ tsp nutmeg
- •1 tsp salt
- •¼ tsp black pepper
- •2 whole egg yolks
- •½ cup grated kefalotyri or Parmesan cheese
Cooking Instructions
- 1.
1. Heat the butter in a saucepan over medium heat. Add the flour and stir well. Cook for about 5 minutes, stirring constantly. Gradually whisk in the milk, working out any lumps that form. Bring to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes.
35 min
- 2.
2. Remove the sauce from the heat and add nutmeg, salt, and pepper to taste. Whisk the egg yolks in a small boil and add a bit of the hot sauce to the yolks. Blend well, and return the yolk mixture to the rest of the béchamel. Stir in the cheese and blend well. Keep warm while preparing the moussaka.
10 min
