Bechamel sauce

Bechamel sauce
5.0/5 rating (3 votes)


  • 4 tbs butter
  • 4 tbs flour
  • 2 1/2 cups warmed milk
  • salt and pepper
  • a pinch of ground nutmeg


  1. Melt butter over low heat. Using a whisk, add flour whisking continuously to make a smooth paste. Add warmed milk to mixture whisking continuously. Simmer over low heat until it thickens a bit but does not boil and get brown. Add a pinch of nutmeg and stir until sauce thickens.


Influenced by French cuisine, the Greek chef of the early 20th century, Nikólaos Tselementés (1878 – 2 March 1958) had been the moderniser of Greek cuisine, as, thanks to him the Greek housewives learned of Béchamel sauce, which they used to make delicious dishes like "pastitsio" and "moussaka".