Greek Béchamel

Make the béchamel only when you need it, as it quickly starts to congeal once it is prepared and cannot be stored for later use.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup salted butter
  • 1 cup all-purpose flour
  • 4 cups scalded milk
  • 3⁄4 cup grated Kefalotyri cheese
  • 1⁄2 tsp. ground nutmeg
  • 1⁄2 tsp. ground black pepper
  • 3 egg yolks, well beaten


  • Melt butter in a deep saucepan over medium heat.
  • Using a whisk or immersion blender with a whisk attachment, slowly incorporate flour by briskly whisking; add to melted butter in stages while stirring continually to avoid formation of lumps.
  • Once flour is fully incorporated, slowly add hot milk while continuing to constantly stir butter and flour paste to ensure smooth consistency.
  • Remove saucepan from heat; add grated cheese, nutmeg, pepper, and egg yolks in that order while continuing to rapidly whisk mixture until smooth.