How to Make Greek-Style Béchamel with Extra Virgin Olive Oil
Béchamel sauce, known in Greece as “besamel,” is a cornerstone of many beloved dishes like moussaka, pastitsio, and papoutsakia. Traditionally made with butter, the Greek adaptation often employs extra virgin olive oil, aligning with the Mediterranean diet’s emphasis on heart-healthy fats. This version adds a distinct flavor and caters to those seeking a dairy-free or lactose-intolerant-friendly alternative.
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How to Make Béchamel with Olive Oil
The process involves creating a roux by combining olive oil and flour, then gradually whisking in warm milk until the mixture thickens into a smooth, velvety sauce.
It tastes much better when seasoned with nutmeg, salt, and pepper. And you can also add a spoonful of grated cheese (if you do not follow a vegan regime).
This béchamel serves as a versatile base for various recipes.
Greek-Style Béchamel with Olive Oil
Ingredients
- 60 ml (¼ cup) olive oil extra virgin
- 60 grams (½ cup) all-purpose flour
- 1 liter (4 cups) warm milk (dairy or plant-based)
- ¼ tsp ground nutmeg
- salt and white pepper to taste
Instructions
Prepare the Roux:
- In a medium saucepan, heat the olive oil over medium heat.
- Add the flour and whisk continuously for about 2-3 minutes until the mixture turns a light golden color, forming a smooth paste.
Incorporate the Milk:
- Gradually add the warm milk to the roux, whisking constantly to prevent lumps.
- Continue to cook and stir until the sauce thickens to your desired consistency.
Season the Sauce:
- Stir in the ground nutmeg, and season with salt and white pepper to taste.
- Remove from the heat once the sauce is smooth and thickened.
Use or Store:
- Use the béchamel immediately in your recipe, or let it cool and store in an airtight container in the refrigerator for up to 2 days.
Notes
- Per 1 cup (¼ of batch): ~325 kcal
- Per ½ cup (common portion size): ~160 kcal
Nutrition
Embracing Olive Oil in Classic Béchamel
This Greek-style béchamel sauce showcases the versatility of extra virgin olive oil. It’s a health-conscious alternative to the traditional butter-based version that still maintains a creamy texture and a subtle nutmeg taste.
Pin for Later!
Olive Oil Bechamel Recipe
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
