English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
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.
How to cook Bechamel sauce based on yogurt and olive oil
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.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
