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BECHAMEL SAUCE (CHEESE SAUCE WITH FETA)

Thursday, June 25, 2015

A tangy cheesy variation of the basic Bechamel sauce

Ingredients
2 Tbsp - Butter
2 Tbsp - Flour
2 cups - Milk
To taste - Salt
To taste - Pepper
A pinch - Nutmeg (grated)
200 grms - Cream cheese (paneer)
200 grms - Feta Cheese


Method
Melt the butter in a saucepan over medium heat.
After the butter melts, add the flour and stir continuously on medium flame (This is the roux).
When the flour turns light brown, gradually add the milk, stirring constantly so that no lumps are formed.
Bring to a boil and add the salt, pepper and nutmeg.
Cook further for a few minutes till it is smooth and slightly thickened.
Add the creame cheese and remove from fire after a minute.
Finally, add the feta cheese and mix well.
Tap on the underlined for the recipe of MOUSSAKA AND SKORDALIA.

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