RECIPE MAGIC!

NO-BUTTER BÉCHAMEL

A no-butter béchamel sauce made with Butter EVOO is a healthy twist on a classic French white sauce made with butter. The sauce is made by whisking flour into heated olive oil to form a roux, then gradually incorporating milk while stirring constantly. The result is a smooth, velvety sauce for any recipe that calls for  béchamel or an ideal alternative for those seeking a dairy-free option with no loss in taste and texture. 

INGREDIENTS:
3 tbsp Butter EVOO
3 tbsp all purpose flour
2 cups whole milk (or less for a thicker sauce)
1/4 tsp salt
1/8 tsp white (or black) pepper
Pinch of nutmeg

DIRECTIONS:
In a medium saucepan, heat EVOO over medium heat. Once the oil is hot, add the flour and whisk continuously for about 1-2 minutes to create a roux, a soft, doughy mixture. This cooks out the raw flour taste. Gradually add the milk, whisking constantly to prevent lumps from forming. Continue to whisk as you add all the milk. Cook the sauce, stirring frequently, until it thickens and comes to a gentle boil. This should take about 5-7 minutes. Reduce heat to simmer and cook until thickened, cooking for 2 to 3 more minutes, stirring occasionally. Remove from heat and add salt, white pepper, and nutmeg (if using). Taste and adjust seasoning if needed. If the sauce seems too thick, you can thin it out with more milk. If it's too thin, cook it a bit longer. Use immediately or if using later, cover the surface with plastic wrap to prevent a skin from forming. You can gently reheat as necessary.