The sauce is traditionally made from a white roux (butter and flour) and milk. This recipe does contain milk. French, Italian, and Greek béchamel sauce recipes include salt and nutmeg. A punch of salt and no nutmeg in this recipe. But vary it for your taste.
White sauce might be named after Louis de Béchameil, who was the chief steward to King Louis XIV of France in the 17th century. Then too, it might have reached France via Italy in the early 1500s for the balsamo masks women used in Florence. How the two stories relate to the sauce, only history knows the answer.
Makes 2 cups (5 dl)
9 Tbs. (135 ml) olive oil
2 or 3 minced organic garlic cloves
3 or 4 organic minced shallots, or 2 Tbs. (30 ml) minced organic onion
1/4 cup (30 g) (gluten-free) flour
pinch of salt
1-2 cups (240-480 ml) spring or filltered water
1. Heat the oil over medium heat.
2. Add garlic and shallots, stir 2-3 minutes.
3. Stir in the flour and salt. Cook unit it begins to turn into a paste.
4. Add water slowly, while stirring.
5. Cook over low heat, stirring constantly, until a dark, creamy sauce forms, about 5 minutes.
Note: Add (dairy-free) cheese and you have a Mornay sauce.
Béchamel can be used in the Italian dish, Lasagne al Forno or Greek Moussaka.
Try "Judy's Greek Moussaka"
https://veggiefernandezs.blogspot.com/2014/09/judys-greek-moussaka.html
