Greek bechamel sauce for lasagna, pastitsio (pastichio), mousaka, etc.
Melt butter in saucepan over medium heat. Add the flour in portions, stirring constantly to make a light roux for about 2 minutes. Slowly add the milk, stirring intermittently until thickened for about 5 minutes. Add the salt, pepper, nutmeg, and parmesan; stir intermittently until thickened for about 2 minutes. Remove from heat and use immediately as per your lasagna recipe. If not ready to assemble yet, place wax paper directly on béchamel surface to keep skin from forming.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 306 | ||
Calories from Fat: 191 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 384mg | 13 % | |
Potassium 311.1mg | 8 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 14.2g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
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