Bechamel/White Sauce
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Ingredients:
¾ Cup Melted Butter
¾ Cup All Purpose Flour
6 Cups Whole Milk
1 Cup Grated Parmesan Cheese
1 Tsp Grated Nutmeg
Salt And White Pepper To Taste
1 Large Bayleaf
4-6 Eggs, Lightly Beaten (Only When Using As A Topping For Pastitsio Or Moussaka)

In a heavy saucepan, melt butter. When butter is very hot but not smoking, add the flour and stir until the mixture is a light brown and smells of roasted nuts. Add the milk which has been scalded with the bayleaf. Remove leaf. Stir using a whisk until thick and bubbly. Add the cheese and seasonings. If you are using this sauce as a topping for pastitsio or moussaka, 4-6 lightly beaten eggs should be added at this point. Beat the eggs and add a little of the sauce to them. Then return the mixture to the sauce. This prevents the eggs from scrambling.

Peter Vee