Bechamel Sauce
Kenton & Jane
Bechamel sauce for pastitsio, moussaka, and more!
- 1 quart milk 4 cups
- ¼ cup butter
- 1 cup semolina
- salt to taste
Melt butter in a deep pan on medium-high heat
Add milk to pan and stir; add salt to taste
Right before milk starts to boil, slowly add in semolina flour; stir frequently
When sauce becomes thick, turn off heat and add over meal of your choice