The béchamel sauce is a versatile white sauce often used in place of tomato sauce. The classic French recipe of béchamel includes butter among its ingredient, but we prefer to replace it with extra virgin olive oil. This olive oil béchamel sauce is healthier and it has a more delicate flavor.
INGREDIENTS for about 400g of béchamel sauce
400 ml of whole milk
40 g of all purpose flour
40 g of extra virgin olive oil
A pinch of ground Nutmeg
In a deep saucepan over medium heat add the extra virgin olive oil, then add the flour stirring constantly with a wooden spoon. Gradually add the warm milk and stir to avoid lumps formation. Stir constantly to prevent sticking, cook for 5 minutes until the béchamel sauce is smooth and creamy. Add a half teaspoon of salt and a pinch o ground nutmeg. Use béchamel sauce immediately so it easier to spread. If you want you can keep it in the fridge for 3 days.