Olive Oil Béchamel


An excellent base for white lasagna or spread on ham and cheese croque monsieur.


2 tablespoons extra virgin olive oil

2 tablespoons flour

2 cups 2 percent milk

Freshly ground white pepper


Heat the oil over medium heat in a heavy medium saucepan. Stir in flour, and cook, stirring, for about three minutes until mixture is a paste with 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 pepper.


One thought on “Olive Oil Béchamel

Leave a Reply

Your email address will not be published. Required fields are marked *