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Saltsa Bechamel (Bechamel Sauce & Variations)

Saltsa Bechamel (Bechamel Sauce & Variations recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 573
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
  • 2 cups Milk, hot
  • 1/4 lbs Butter
  • 3 tablespoons Flour
  • 1 cup Feta cheese, crumbled
  • 1/4 cups Butter (optional)
  • 1 pinch Salt & white pepper
  • 1/2 cups Raisins, seedless
  • 1 cup Cheese, grated
  • 1 cup Sherry wine
  • 1 dash Cinnamon
  • 1 cup Chicken stock
  • 1 tablespoon Lemon juice
  • 1 dash Nutmeg
  • 1 dash Brandy
  • 1 teaspoon Orange peel, grated
  • 1 cup Fish stock or clam broth
  • 1 cup Bechamel Sauce
  • 1 lemon Lemon, juice of
  • 8 oz Grapes, seedless, canned, drained & strained
  • 1 dash Thyme
  • 1/4 cups Juice from grapes (optional)
  • 1/2 cups Cheese, grated
  • 1 oz Brandy
  • 1/2 cups Pan drippings
  • 1 cup Butter
Directions
  1. 1
    Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
  2. 2
    Gradually whisk in the hot milk, ensuring no lumps form. Continue to cook and stir until the sauce thickens, about 5-10 minutes.
  3. 3
    For the basic Feta Bechamel, remove from heat and stir in the crumbled feta cheese, salt, and white pepper. Season to taste.
  4. 4
    For the Fish Variation, combine the basic bechamel with fish stock or clam broth, lemon juice, and optional butter. Simmer gently until thickened.
  5. 5
    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.
  6. 6
    For the Vegetable Variation, combine the basic bechamel with chicken stock, thyme, and optional grape juice. Stir in grated cheese and simmer briefly.
  7. 7
    For the Pasta Variation, mix the basic bechamel with pan drippings, chicken stock, and additional butter. Heat through until smooth.
  8. 8
    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.

Keywords: bechamel, greek, sauce, feta, butter, milk, flour, fish, fowl, vegetables, pasta, brandy, cheese, cream, starch
Read it online: https://www.chefs-mate.com/recipe/saltsa-bechamel-bechamel-sauce-variations/