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Greek Béchamel Sauce

May 5, 2014 by: Zoe Vlachos Staple

Ever wonder how to make the thick and creamy sauce enjoyed atop the classic Greek dishes of moussaka or pastitsio? Well, here is a great recipe to try! Greek béchamel sauce differs from the traditional French and Italian versions due to the inclusion of eggs. When baked, the eggs are what give this Greek sauce the custard like texture. Keep in mind that when making béchamel sauce, you cannot leave it unattended and must whisk vigorously to avoid burning it. A good tip is to have all of your ingredients pre- measured right by the stove.

You will need:

  • 1/2 cup of salted butter
  • 1 cup of all-purpose flour
  • 4 cups of warmed milk
  • 3/4 cup of parmesan or mizithra cheese
  • 3 beaten eggs
  • 1 tablespoon of cracked black pepper
  • pinch of nutmeg (optional)


In a large, heavy pot, melt the butter over medium heat. Add the flour and whisk to a very crumbly roux. Whisk vigorously while slowly pouring the warm milk into the pot. When the mixture is smooth and thick, whisk the cheese and pepper in. If including nutmeg, you can add that at this time as well.  Remove the pot from the heat and whisk the beaten eggs into the sauce.




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