Ingredients
Greek Bechamel Sauce
- 1000 grams Milk
- 250 grams plain flour, sifted, or 1 cup
- 180 grams ¼ cup (60 ml.) grated Kefalotyri cheese, or Parmesan cheese if you try but cannot find the Greek cheese), Kefalograviera, Roma, or a mixture of Gruyere and Parmesan cheese
- 125 grams unsalted butter
- 4 egg yolks, beaten
- 1/2 level teaspoon white pepper, ground, or black pepper to taste
- 1/2 teaspoon grated nutmeg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Easy method: Place the ingredients in the TM bowl & cook 7 mins/90C/speed 4.
Greek Béchamel Sauce
Tip
This recipe is typically used with Greek Pastitsia.
A more traditional method
Place the milk in the TM bowl & heat to scald the milk 5 mins/90C/speed 1. Set aside & keep hot.
Place the butter in the TM bowl 1 min/90C/speed 2.
Cook the butter in the TM bowl at 7 mins/ 90C/ speed 4/MC off, and slowly pour the flour through the MC hole to make a roux. Once the roux is smooth, slowly add the hot milk.
Finally, through the MC hole, add the grated cheese, nutmeg, pepper and egg yolks in that order. The sauce should be smooth & glossy, and cook 3 mins/37C/ speed 1.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
This bachamel is lovely but not easy to make at all. I have made it more than half a dozen times, and it is still a bit fiddly. Pouring the flour/milk through the MC hole is near impossible and very messy. I stop the Thermomix every few minutes and add more ingredients. I also find because of this reason it takes a lot longer than 7mins. Also, if you don't use the Greek cheese, please remember to add salt, otherwise the bachamel ends up being very bland!! As you can see, I still continue to make it as I like the end result, thank you.
Yasou kori, thanks a lot!
This is the best béchamel sauce recipe yet all the ones you chuck in a blitz taste floury. I had nearly given up
using the thermo until this recipe thank you.
Great recipe, thanks. I like my bechamel quite thick (so that it sits on top of pastitsio) so I'll cook for a little longer next time.
Love my Thermie
Perfect
Enjoyed this quite well will make again.
I can't wait to give the traditional method a try as I often find the Thermomix white sauce and gravy recipes a bit floury. Thanks for posting the recipe as I was looking for an alternative method.