Olive Oil Bechamel
Ingredients
Instructions
- Heat the oil over medium heat in a heavy medium saucepan.
- Add the shallot or onion, and cook, stirring, until softened, about three minutes.
- Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned.
- The paste should have the texture of wet sand.
- Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken.
- Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste.
- Season with salt and pepper.
- Strain while hot into a heatproof bowl or a Pyrex measuring cup.
Nutrition & Diet Analysis (per serving)
312
kcal
16% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).