Bechamel sauce - white sauce recipe - Recipes with olive oil - Gusto Per Amore

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.


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Categories: Sauces and creams

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  1. CABBAGE LASAGNA | Recipes With Olive Oil - 2014/01/07

    […] Prepare the béchamel . Follow the instructions in this post:  Olive oil Bechamel sauce recipe […]

  2. Béchamel: Motherly Nostalgia | Alternative Sauces. - 2016/02/09

    […] conundrum with their regional speciality – Olive Oil, which they substitute for the butter. The result: healthier, more delicate Béchamel. Furthermore, AOC labelling of the olive oil enforces regional […]

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