Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Stir in the grated Gruyere cheese; add in the salt to taste, and the pepper.

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