Olive Oil Béchamel Sauce Food

BECHAMEL SAUCE RECIPE

Steps:

• In a stove-top pot melt butter.
• Add flour and whisk well until a thick creamy paste forms. Cook for 1-2 minutes.
• Slowly pour in about ⅓ cup of milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.
• Once you have reached a smooth consistency add a little more milk. Continue adding milk in small portions until you have used up all the milk.
• Increase the heat a little and continue whisking and cooking the sauce.
• Once it starts to thicken, cook it for another 20-30 seconds and turn off the heat.
• Continue to whisk. You'll notice Bechamel Sauce will continue to thicken even with the heat off.
• Once it reached desired consistency, season it with nutmeg and salt to taste or other seasonings (see suggestions above the recipe).
• Give another good stir.
• If you're not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.

OLIVE OIL BéCHAMEL RECIPE - (4.3/5)

Steps:

• 1. 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. Variation: Substitute vegetable stock for the milk for a vegan version of this sauce. Yield: Makes 1 1/2 cups Advance preparation: You can make a béchamel up to a day ahead of using it. Keep in the refrigerator. If you lay a sheet of plastic or wax paper directly on the top, there is less chance that a skin will form. If it does, whisk vigorously when you reheat the béchamel and the sauce should be as smooth as it was when you made it. Thin out if necessary with milk or stock. Nutritional information per 1/4 cup serving: 86 calories; 5 grams fat; 1 gram saturated fat, 5 milligrams cholesterol; 6 grams carbohydrates; 0 grams dietary fiber; 43 milligrams sodium (does not include salt added during cooking); 3 grams protein

OLIVE OIL BéCHAMEL

Steps:

• 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.