Bechamel Sauce Based on Yogurt and Olive Oil

Bechamel does not have to be cooked with the usual sour cream. Unleash your imagination: use yogurt! This lighter version of the sauce will perfectly complement both a simple vegetable dish and more complex meat dishes.

Ingredients

• 250 ml light yogurt
• 500 ml cold milk
• 4 tbsp. l. wheat flour
• 60 g grated Gruyere cheese
• olive oil - 4 tablespoons
• salt, white pepper

Directions

1. In a saucepan over medium heat, beat 4 tbsp. l. olive oil and 4 tbsp. l. wheat flour. Fry, whisking, for 1 minute, until the mixture begins to foam. Remove from heat and continue to beat for 1-2 minutes.
2. Pour in, whisking constantly, 500 ml of cold milk. Add 250 ml of light yogurt. Put on high heat and, continuing to beat, bring to a boil. Reduce heat to medium and heat mixture until smooth. Remove from heat and add 60 g of grated cheese. Beat lightly. Season with salt and white pepper.