Cheese Sauce

By kathryns

For Eggplant Moussaka recipe

Ingredients

• 5 tbsp butter
• 5 tbsp all-purpose flour
• 2 1/2 cups milk
• Few grains of nutmeg
• Salt as needed
• Freshly ground black pepper as needed
• 2 egg yolks
• 1/2 cup grated kefalotyri or Parmesan cheese

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

1. Heat the butter in a saucepan over medium heat. Add the
flour and stir well. Cook for about 5 minutes, stirring constantly. Gradually whisk in the milk, working out any lumps
that form. Bring to a full boil, then reduce the heat to low
and gently simmer, stirring frequently, until thickened, about
30 minutes.

2. Remove the sauce from the heat and add nutmeg, salt,
and pepper to taste. Whisk the egg yolks in a small boil and
add a bit of the hot sauce to the yolks. Blend well, and return
the yolk mixture to the rest of the béchamel. Stir in
the cheese and blend well. Keep warm while preparing the
moussaka.