Saltsa (Krema) Besamel (Besamel (Cream) Sauce)

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~ The Besamel Sauce is one of the most useful sauces in the Greek Gastronomy which every housewife should know how to make it well. ~ Basic rules of making a perfect Besamel Sauce: ~ 1) Milk or meat juice has to be in boiling stage, not just hot. ~ 2) The butter should be melted and not boiling ~ 3) Prepare the Besamel Sauce on low heat and to whisk constantly with a whisk or a wooden spoon. ~ 4) When adding the flour, you add it little by little and whisk it constantly to dissolve it completely. ~ 5) When adding the milk the sauce pan should be away from the heat and you work on it quickly. ~ If your Besamel Sauce thickens too fast, all you have to do is to work on it with the whisk or the wooden spoon and soon will thinner out again. ~ If at the time when you add the milk thickens too much and is not workable, all you have to do is add some more warm milk or even some warm water and it will thinner out and be workable again.

~ The Besamel Sauce is not the same for every dish that requires one. ~ For that purpose there are three recipes to use depending on the dish you are preparing.

 

~ 1) Regular Besamel Sauce. ~ This sauce is mainly used for the Pastitsio and Mousaka in a medium size baking pan. ~Ingredients: ~ 6 tbsp of butter ~ 7-8 tbsp of flour ~ 4 teacups of milk ~ 1-2 egg yolks ~ Pinch of nutmeg ~ Salt and pepper to taste	~ 2) Thick Besamel Sauce. ~ This sauce is prepared for Cheese pies, Kroketes, Ougrane, etc. ~ Ingredients: ~ 8 tbsp of butter ~ 10-12 tbsp of flour ~ 4 teacups of milk ~ 1-2 egg yolks ~ Salt and pepper to taste
~ 3) Thin Besamel Sauce. ~ This besamel is mainly used for deferent sauces. ~ Ingedients: ~ 3 tbsp of butter ~ 4 tbsp of flour ~ 4 teacups of milk ~ 1-2 egg yolks ~ Salt and pepper to taste	~ Besamel Sauce in a smaller dose. ~ This sauce is thick and is prepared to be used over Bourekakia, kroketes, Staffed Artichokes, Zucchini, Papoutsakia (Stuffed Eggplants), etc. ~ Ingredients: ~ 3 tbsp of butter ~ 4 tbsp of flour ~ 1 teacup of milk ~ 1-2 egg yolks ~ Salt and pepper to taste

 

~ Place the butter in a sauce pan and melt on low heat. ~ Add the flour little by little and stir constantly with a whisk or a wooden spoon to dissolve completely. ~ Remove the sauce pan from the heat. ~ Add the hot milk slowly-slowly stirring constantly. ~ Place the sauce pan back on the heat (always on low heat), and stir constantly until it becomes thick and creamy. ~ Remove from the heat again, add salt and pepper to taste, the egg yolks well beaten, whisking constantly. ~ Use immediately. ~ Good luck and good eating.