Prep 10 mins
Cook 15 mins
This is a contemporary version of the classic bechamel from a gifted Greek cook Aglaia Kremezi. I couldn't wait to try this. Even my hubby thought it was good, which is about all I can get out of him when he has to eat yogurt. I love the touch of Gruyere cheese, but you may leave it out or add in your favorite cheese.
- 4 tablespoons olive oil
- 4 tablespoons all-purpose flour
- 2 cups whole cold milk
- 1 cup whole-milk yogurt
- 2⁄3 cup grated gruyere cheese
- sea salt, to taste
- 1 pinch ground black pepper or 1 pinch white pepper
- 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.