Bechamel sauce based on yogurt and olive oil
Bechamel does not have to be cooked on the usual sour cream. Let your imagination run wild: use yogurt! This lighter version of the sauce will perfectly complement both a simple vegetable dish and more complex meat dishes.
Ingredients
- 250 ml light yogurt
- 500 ml cold milk
- 4 tbsp. l. wheat flour
- 60 g of grated "Gruyere" cheese
- olive oil - 4 tbsp.
- salt, white pepper
Cooking
Step 1
In a saucepan over medium heat, beat 4 tbsp. l. olive oil and 4 tbsp. l. wheat flour. Cook, whisking, for 1 minute, until the mixture starts to foam. Remove from heat and continue beating for 1-2 minutes.
Step 2
Pour in, whisking constantly, 500 ml of cold milk. Add 250 ml light yoghurt. Put on high heat and, continuing to whisk, bring to a boil. Reduce heat to medium and heat mixture until smooth. Remove from heat and add 60 g of grated cheese. Whisk lightly. Season with salt and white pepper.