12 March, 2008

Beshamel Sauce - Creamy Greek Cheese Sauce

Servings: 1

1/2 Cup Butter Melted
2 Whole Egg
2 Item Egg Yolks
1 Cup Kefalotiri Grated
4 Cup Milk Hot
3 Pinch Nutmeg
1 Pinch Pepper
2 Pinch Salt
3/4 Cup White Flour


* Melt the butter in a heavy saucepan, add the flour and cook stirring constantly for 1 minute.
* Add the milk all at once, and stir until the sauce is smooth.
* salt, pepper and nutmeg to taste.
* Remove from heat and stir in the cheese, eggs and egg yolks.