Each time I make mousaka, my white sauce does not rise or fluff nearly as much as I see on restaurant versions. I use two eggs, but it does not seem to make a differance - I end up with a very flat bechamel. Anyone have an idea on how to get that one inch high white sauce they have in the diners?
How are you using the eggs? Have you tried to seperate the egg and whip the whites so they get fluffy, like zabigone and then folding that into the prepared sauce? And where do you eat that has one inch high white sauce?
Bechamel doesn’t by definition have eggs in it. However, in moussaka, bechamel has egg yolks added to it. I suppose you can add whole eggs, but the recipes I’ve seen usually just ask for the yolks. Bechamel isn’t supposed to rise, either. I’m not sure where you get the inch-high bechamel, either…
Do you add cheese to the bechamel? Some restaurants do that, so maybe that’s why the bechamel seems to be more voluminous? Is your bechamel thick enough so it doesn’t leak through the moussaka below?