Greek-Style Béchamel with Olive Oil
Easy and nutritious bechamel sauce that replaces butter with extra virgin 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
Calories Per Serving
- Per 1 cup (¼ of batch): ~325 kcal
- Per ½ cup (common portion size): ~160 kcal
Nutrition
Calories: 160kcal
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