Olive Oil Béchamel Food

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 SAUCE

Steps:

• Set a pot over medium heat. Add the olive oil.
• When it starts to shimmer, then add in the flour. Whisk to combine. Allow to cook for about 30 seconds, stirring constantly.
• Add in 1/4 cup of the milk. Mix to combine.
• Add in the remaining 1 3/4 cups of milk. Stir to combine.
• Bring to a boil and cook until the sauce coats the back of a spoon.
• Remove from the heat.
• Stir in the parmesan cheese. Grate the nutmeg into the pot.
• Add kosher salt and white pepper to taste.
• Serve with your favorite pasta.

YOGURT AND OLIVE OIL BECHAMEL

Steps:

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

LASAGNA WITH PESTO BECHAMEL AND TURKEY BOLOGNESE

Steps:

• Bolognese Pasta Sauce: In food processor or blender, puree onion, celery, carrot, and garlic.
• Cover bottom of heavy saucepan with olive oil, saute veggies in hot oil approximately 15 min.
• Add turkey and saute until done; season with S&P.
• Pour in white wine and deglaze until wine evaporates; pour in can of paste and stir in 4 cans of water.
• Add fresh parsley and simmer partially covered until thickened, approximately 1 hour.
• Pesto: Place all ingredients in blender or food processor and puree until smooth.
• Set aside.
• Bechamel: Melt butter in small saucepan, stir in flour and cook 5 minutes until mixture just starts to color.
• Pour in milk, S&P, and stir until thickened, approximately 10 minutes.
• Stir 1 cup pesto sauce into Bechamel.
• Assemble lasagna: (the secret is to apply thin layers of sauce), in a baking dish approximately 11 X 13 place: 1st layer: Bolognese sauce, 2nd layer: lasagna sheets, 3rd layer: Bechamel/pesto sauce, 4th layer: Bolognese sauce, 5th layer: parmesan cheese, Repeat layers 2 through 5 until baking pan is filled.
• Bake at 375 degrees for approximately 50 to 60 minutes covered with aluminum foil.
• NOTES: An option would be to layer with spinach, broccoli, zucchini, cauliflower, or any single or combination of vegetables along with the Bolognese meat sauce or a simple marinara sauce.

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.