Yogurt and Olive Oil Bechamel

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.

• Ready In: 25 mins
• Yields: 3 cups

Ingredients

• 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

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.