Greek Béchamel

In Greek: μπεσαμέλ, pronounced beh-sah-MEL

Ingredients:

• 5 tablespoons of all-purpose flour

• 4 tablespoons of unsalted butter (1/2 stick)

• 2 cups hot whole milk

• salt & pepper

• grated nutmeg

• 1-3 egg yolks, beaten with a fork

Preparation:

• In a saucepan, melt the butter on low heat.

• As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low.

• Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken – creamy without being too thick.

• Remove from the heat and stir in salt, pepper, and nutmeg.

• Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.

Yield: 2 cup