Olive Oil Bechamel

1. 1

   Heat the oil over medium heat in a heavy medium saucepan.

2. 2

   Add the shallot or onion, and cook, stirring, until softened, about three minutes.

3. 3

   Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned.

4. 4

   The paste should have the texture of wet sand.

5. 5

   Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken.

6. 6

   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.

7. 7

   Season with salt and pepper.

8. 8

   Strain while hot into a heatproof bowl or a Pyrex measuring cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.