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What is an easy recipe for béchamel sauce for moussaka?


I made a vegetarian moussaka with potatoes and eggplant, but my béchamel just kind of disappeared in the dish. How do you make the firmer version, that's half-inch thick on top, like when you order moussaka in a restaurant?

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Kevin Galarneau (kgala0405) says

4 years ago
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Handicapped Chef says

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datahound says

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