This is the Egyptian recipe for the bechamel sauce. I do not like the bechamel sauce too thick. So, hopefully this works for you as well! I am looking for the bechamel sauce to be a bit thicker than the chicken cream soup. It is used for so many recipes including:
- Egyptian Macaroni bechamel
- Egyptian Squash bechamel
- Chicken Casserole
- and many more
Bechamel sauce ingredients
- 1/2 cup flour
- 1 cup corn oil
- 8 to 10 cups of milk depends on the thickness you like. So start with 8 and add as needed.
- 1/4 teaspoon for the nutmeg
- salt and pepper
- Optional: 1 tsp chicken stock bouillon
In a medium pan, heat the oil over medium-low heat. Add the flour and stir until smooth. Cook until the whole mixture turns a golden color, about 4-5 minutes.
Meanwhile, heat the milk so when added to the flour, it does not become lumpy. Add the warm milk to the mixture while you are whisking. Be careful since the steam can get really hot!
Add some salt, pepper and nutmeg. Bring to a boil.
Cook for about 10 minutes while whisking constantly, then remove from heat. If too thick you can add more milk.