Yogurt and Olive Oil Bechamel |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is a contemporary version of the classic bechamel from a gifted Greek cook Aglaia Kremezi. I couldn't wait to try this. Even my hubby thought it was good, which is about all I can get out of him when he has to eat yogurt. I love the touch of Gruyere cheese, but you may leave it out or add in your favorite cheese. Ingredients:
4 tablespoons olive oil |
4 tablespoons all-purpose flour |
2 cups whole cold milk |
1 cup whole-milk yogurt |
2/3 cup grated gruyere cheese |
sea salt, to taste |
1 pinch ground black pepper or 1 pinch white pepper |
Directions:
1. Whisk the olive oil and the flour together in a saucepan over medium heat. Continue to whisk for about a minute until the mixture starts to froth. Remove from the heat, whisk for a couple of minutes, then pour in the cold milk, while continuing to whisk. Now whisk in the yogurt.
2. Set the saucepan over the heat and, whisking, bring to a boil to thicken. The mixture may look curdled, but don't worry about it, it'll smooth out once it is boiled and thickened.
3. Stir in the grated Gruyere cheese; add in the salt to taste, and the pepper.
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