Saltsa Besamel

Page 459

Cuisine: Greek | Course Type: Sides

(3 reviews)

Tags: challenge

Recipe Review

I think is a great quick version of bechamel. I did follow the method I learned for cream sauce which is to add cold milk to the pale roux and whisk till it just about reaches the boil. Then cook on low till the consistency of thin whipped cream. I would also suggest that if it is not to be used immediately, it should be covered with plastic wrap right on the surface of the sauce so a skin does not form. I used this in pastitsio and loved it.

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