Yogurt And Olive Oil Bechamel

1. 1

   Whisk the olive oil and the flour together in a saucepan over medium heat. Continue to whisk for about a minute until the mixture starts to froth. Remove from the heat, whisk for a couple of minutes, then pour in the cold milk, while continuing to whisk. Now whisk in the yogurt.

2. 2

   Set the saucepan over the heat and, whisking, bring to a boil to thicken. The mixture may look curdled, but don't worry about it, it'll smooth out once it is boiled and thickened.

3. 3

   Stir in the grated Gruyere cheese; add in the salt to taste, and the pepper.

No nutritional information available.

No additional tips available.