The Olive and the Caper: Adventures in Greek Cooking
Saltsa Besamel
Page 459
Cuisine: Greek | Course Type: Sides
Tags: challenge
Recipe Reviews
kateq from annapolis, md
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.
Queezle_Sister from Salt Lake City, UT
This white sauce is very basic. It includes some butter (but just 3T for 2C sauce) and flour. You prepare a roux, and then mix in milk and salt. It is then cooked until "creamy and thick". Afterwards, a bit of nutmeg is grated on top.
While this did come together quickly, I was wishing for instructions for what "thick and creamy" really means. Its used as a sauce, and so I made it pretty thick, figuring I can thin it if required.
Note that I followed the stovetop instructions instead of the microwave instructions.
Peckish Sister from Central, FL
This cream sauce made up very easily. I made it ahead by 20 minutes and it held well until everything else was ready. I am usually not a fan of nutmeg in savory dishes, but the small amount here was fine. I mad it for the cauliflower dish so added more nutmeg and lemon juice which gave it even better flavor.
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