YOGURT AND OLIVE OIL BECHAMEL
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.
Provided by FLUFFSTER
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Stir in the grated Gruyere cheese; add in the salt to taste, and the pepper.
Nutrition Facts : Calories 448.7, Fat 34.5, SaturatedFat 12.5, Cholesterol 59.8, Sodium 198.5, Carbohydrate 19.1, Fiber 0.3, Sugar 3.9, Protein 16.4
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