Greek Recipes

Greek and Cypriot recipes

Bechamel – (Saltsa bechamel)


  • 4 tablespoons Butter
  • 6 tablespoons Flour
  • 1 teaspoon Salt
  • 1/4 teaspoon pepper
  • Dash of Nutmeg
  • 2 cups Milk, heated but not boiled
  • (Optional) 2 egg yolks


Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. With Eggs: When sauce is thick, remove from heat and gradually add 2 egg yolks, slightly beaten, stirring constantly.

Makes one portion for pasticio. To make less sauce use half of the butter, milk and flour.

Tips: – If you need to thicken the sauce add more flour.
– You can use oil instead of butter and niseste flour if you want a more thick sauce.
– Make sure that the butter is well blended with the flour in order to reduce the smell of flour.
– The milk must not boil and the butter must not burn.

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