cookinero.com

Bechamel sauce based on yogurt and olive oil

Bechamel sauce based on yogurt and olive oil

Ingredients

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.

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.