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Bechamel Sauce

Submitted by Dolores 11 June 2009



1 14.5oz can evaporated milk,4 tbsp cornflour,2 cups water,1 egg beaten,1/4 cup cheese Kefalotyri or pecorino ( I used grated parmesan from a bag in the freezer),1 tbsp butter ( I omitted this never put butter in my white sauces),salt,pinch of grated nutmeg,


Bring water to boil in a large saucepan. Once it boils, dissolve the cornflour in the evaporated milk and add to the boiling water, stirring briskly with a wire whisk.
Lower the heat and add the salt and butter (if using).
Continue to whisk until the sauce thickens.
Add the beaten egg and nutmeg, whisking very quickly (so the eggs don't cook) until well blended.
Remove from the heat, stir in cheese, mix well and set aside, covered, until ready to use.

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