Kitchen

[adoreqvc]

i added these thickening and not thick enough bechamel updates to my kitchen & food talk moussaka recipe.....so please use tips if you are not familiar or a real pro at making a fool proof bechamel sauce, which can be a bit tricky at first.

please also read the tips below to fix too thick or not thick enough bechamel sauce problems....

Bechamel Sauce Ingredients:

1 cup salted butter (2 sticks) or 1 cup olive oil instead of butter

1 cup sifted flour

4 cups milk, warmed

8 egg yolks, lightly beaten

Pinch of ground nutmeg

Make the Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter or olive oil (your preference) whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil. Remove from heat, and slowly stir in room temperature beaten egg yolks, salt and pepper, some grated cheese, and pinch of nutmeg. Return to heat and stir until sauce thickens.

ADDED BECHAMEL UPDATE TIPS:

Bechamel sauce too thin?

make a little extra roux and keep roux on the side and add to your bechamel sauce as you prepare it, so you will have enough roux to properly thicken the bechamel sauce and bring it to a pancake like consistency........ all the while never stop using your whisk and keep the sauce moving so it will not ruin.

Bechamel sauce too thick?

if bechamel sauce comes out too thick add a couople more beaten egg yokes into it slowly, and imperative to keep whisking. 2nd alternative is to warm a little extra milk just in case, then keep whisking and add a little more warm milk to bring the bechamel sauce back to a final pancake batter like consistency.

the bechamel sauce will not rise as it bakes, so it will not over flow in the oven.