Saltsa Bechamel (Bechamel Sauce & Variations)
Description
A versatile Greek-style bechamel sauce base enriched with feta cheese, adaptable for fish, fowl, vegetables, and pasta. This recipe provides detailed instructions for multiple savory variations using stocks, brandy, and spices. It delivers a rich, creamy texture perfect for layering in casseroles or serving as a standalone sauce.Ingredients
Directions
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Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
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Gradually whisk in the hot milk, ensuring no lumps form. Continue to cook and stir until the sauce thickens, about 5-10 minutes.
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For the basic Feta Bechamel, remove from heat and stir in the crumbled feta cheese, salt, and white pepper. Season to taste.
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For the Fish Variation, combine the basic bechamel with fish stock or clam broth, lemon juice, and optional butter. Simmer gently until thickened.
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For the Fowl Variation, mix the basic bechamel with chicken stock, lemon juice, cinnamon, nutmeg, and a dash of brandy. Simmer until desired consistency is reached.
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For the Vegetable Variation, combine the basic bechamel with chicken stock, thyme, and optional grape juice. Stir in grated cheese and simmer briefly.
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For the Pasta Variation, mix the basic bechamel with pan drippings, chicken stock, and additional butter. Heat through until smooth.
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For the Grape Variation, add drained grapes, orange peel, sherry wine, and brandy to the basic bechamel. Heat gently without boiling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 573kcal
- % Daily Value *
- Total Fat 46g71%
- Saturated Fat 28g140%
- Cholesterol 135mg45%
- Sodium 473mg20%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 39g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bechamel, greek, sauce, feta, butter, milk, flour, fish, fowl, vegetables, pasta, brandy, cheese, cream, starch
