Bechamel Sauce:
6 tablespoons unsalted butter
1/2 cup flour
2 1/2 cups milk
1 bay leaf
1/8 teaspoon freshly grated nutmeg
3 egg yolks
1/2 cup soft goat cheese
1 lemon, zested
For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
I used this bechamel for a moussaka and it was great.
Bobby Flay's moussaka full recipe here:
Moussaka Recipe : Bobby Flay : Recipes : Food Network
I didn't use much from his recipe except the bechamel.
I also added additional cinnamon, nutmeg, lemon juice, & whole eggs in my sauce.
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