Moussaka batter

[Greenteawhisky]

I’m trying to make an authentic batter for moussaka. Most of the recipes I can find use a bechamel sauce with added egg yolks. Is this correct? I have one recipe which doesn’t use flour but the quantities are rather paltry and I usually end up having to double it.

Which is the right topping recipe?

Thanks in advance.

[Gasp0deTheW0nderD0g]

I've always made it as a thick bechamel sauce with egg beaten in. I can't remember if the original recipe I used said egg yolks, but I just use the whole egg to avoid waste.

[senua]

I'm not keen on giving the Grauniad extra clicks these days, but I do love Felicity Cloake's "How to cook perfect" series. This is her take on moussaka.

[Greenteawhisky]

Thanks! Flour it is then....

[msmith501]

I'm a heathen and use Philadelphia with a bit of added milk and a small amount of mustard and it's really lovely. I know cheese isn't in the recipe for the sauce but it's light enough to be creamy and not cloying.

[SapatSea]

I mix 3 or 4 tablespoons of FF natural yoghurt to 1 egg and spoon over about half way through cooking. So much easier than bechamel and less washing up.

Like the cream cheese idea above.

[WereYouHareWhenIWasFox]

The whole egg SapatSea or just the yolk? I do prefer a moussaka with a yoghurt topping.

[SapatSea]

I just use the whole egg.

[Greenteawhisky]

Will the egg curdle and turn I to scrambled egg if I use the whole egg? I think I’ve done that before!

[SapatSea]

No. Just mix it really went into the yoghurt and then spoon on top of the moussaka when there is about 20 minutes cooking time left on the moussaka.