Saltsa bechamel (bechamel sauce & variations)

Yield: 2 servings

Measure Ingredient
2 cups Milk, hot
3 tablespoons Flour
¼ cup Butter
1 each Salt & white pepper
1 cup Fish stock or clam broth
1 each Lemon, juice of
1 each Cheese, grated
1 cup Chicken stock
1 each Cinnamon, dash
1 each Brandy, dash
1 teaspoon Orange peel, grated
1 cup Chicken stock
1 each Lemon, juice of
1 each Thyme, dash
½ cup Cheese, grated
1 cup Chicken stock
1 cup Cheese, grated
¼ pounds Butter
1 each Feta cheese, crumbled, optional
1 each VARIATION: With raisin (Bechamel Me Stafida)
1 cup Bechamel Sauce *
½ cup Raisins, seedless
1 cup Sherry wine
1 each Cinnamon, dash
1 tablespoon Lemon juice
1 each Nutmeg, dash
1 each VARIATION: Grape (Saltsa Stafelia)
1 cup Bechamel Sauce *
8 ounces Grapes, seedless, can, drained & strained
¼ cup Juice from grapes (optional)
1 ounce Brandy
½ cup Pan drippings
1 each Butter

********************************************************* ***** Saltsa Bechamel (Bechamel Sauce & variations) ***** ********************************************************* Categories: Greek Sauces Makes 2 cups. This basic white sauce, although attributed to the French, was widely used in ancient Greek cookery.

Melt butter in a pan, add flour, and stir until smooth. Lower heat, and gradually add the hot milk, stirring constantly until it thickens. Season with salt and pepper.


When used for Moussaka, add a dash of nutmeg.

When used with Pastitsio add ½ tsp cinnamon.

FISH: Substitute fish stock or clam broth for half of the milk in the basic sauce and add the juice of one lemon. For fish casseroles, pour the sauce over the fish, dot with butter, sprinkle with grated cheese, and lightly brown under the broiler.

FOWL: Substitute chicken stock or stock from the entree for half of the milk. Add a dash of cinnamon, a dash of brandy and a tsp of grated orange peel.

VEGETABLES: Substitute chicken stock for half of the milk in the basic recipe, add the juice of one lemon, a dash of thyme and ½ cup grated cheese. Blend well and serve heated over the vegetables.

PASTA: To 2 cups bechamel sauce, add 1 cup chicken stock, 1 cup grated cheese, and ¼ lb butter. Blend until smooth and use for macaroni and noodle casseroles. For an enhanced flavor, add crumbled feta cheese, and brown a few minutes under the broiler before serving the pasta.

RAISIN SAUCE: Soak raisins in the sherry for about an hour. To one cup of bechamel sauce, add the raisins, nutmeg, cinnamon and lemon juice. Simmer over medium fire, stirring frequently, for 15 minutes until the sauce is well blended. This is excellent over broiled fish and fowl, either as a sauce or lightly broiled under broiler.

GRAPE SAUCE: To one cup bechamel sauce, add the grapes, brandy, pan drippings and butter in a skillet. Simmer while stirring with a wooden spoon until smooth. Taste for salt and pepper and enrich to your taste by adding butter and more brandy. If a sweeter sauce is desired, add ¼ cup of the liquid from the grapes.

Source: Greek Cooking for the Gods by Eva Zane Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E

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