Béchamel sauce that makes use of the leftover Feta Cheese Brine to bring extra Cheesy Goodness to the White Sauce. Use over Spaghetti, as a layer in Lasagna or on top of Pasta Bakes.
Servings: 1 portions
Equipment
- 1 Sauce Pot & Whisk
Ingredients
- 1/3 C Butter
- 1/3 C Flour
- 2 C Milk or Cream - Milk for thin, Heavy Cream for Thick
- 1 C Feta Cheese Brine - see notes
- 1 Tbl Powdered Parmesan & Romano Cheese
- 1/4 tsp Butter Popcorn Seasoning
- 1/8 tsp Nutmeg & White Pepper
Instructions
- Combine All Ingredients together in a Sauce pot over Max heat. Whisking Frequently.
- Once it starts to simmer and thicken, reduce the heat to medium - medium low and continue to cook for 10 minutes whisking periodically.
Notes
I have had Feta Cheese Brines that were overly salty (other brands) and in this case, 1 cup will be too much. You can combine everything with just about 1/4 C - 1/2 C of Feta Brine and then taste and add more if needed.
For a very Thick Béchamel that will Settle much like in Greek Lasagna or Pastitsio. Add 2 beaten eggs into the sauce after it has cooled down a bit and whisk vigorously. Then top your pasta and bake.