Béchamel for Pastitsio

Creamy silky béchamel sauce for pastitsio, greek mousaka and tiropita (cheese pie)!

Ingredients

• 3/4 cups of butter or margarine (100g)
• 1 cup of all purpose flour (100g)
• 4 cups milk (1 liter)
• 1 egg
• salt
• pepper
• grated nutmeg (optional)
• grated cinnamon (optional)
• grated cloves (optional)
• ground spice (optional)
• grated parmesan cheese (optional)

Directions

1. Heat the butter in a saucepan over medium heat, add the flour, stir continuously until the flour begins to brown, remove from the heat and pour in the milk, stirring constantly with the whisk, lower the temperature and continue stirring until the cream thickens. Add the spices and finally an egg beaten slowly, stirring constantly with quick movements, after we have pulled it from the heat.
2. The milk may be adjusted, it may need more or less it depends on how thick you want your sauce. The secret is to achieve a velvety smooth sauce!