Olive oil bechamel sauce (White sauce)

Olive oil bechamel sauce

Ingredients

For a liquid sauce

500 ml milk

40 g flour

40 g extra virgin olive oil

Salt, black pepper and nutmeg to taste

For a thick sauce

500 ml milk

70 g flour

70 g extra virgin olive oil

Salt, black pepper and nutmeg to taste

Directions

Heat the olive oil in a skillet.

When olive oil is hot dump in the flour and stirs it quickly into the oil, over medium heat.

Stir constantly with a wooden spoon, until the flour is cooked, but don't let it brown or darken.

Add gradually the milk, whisking constantly.

Lower the heat and add salt, black pepper and nutmeg to taste. Continuing to stir as the sauce thickens.

Remove from the heat and use immediately or if you want this sauce for later use, cover it to prevent a skin from forming.