Olive Oil Bechamel

Cover cooked (steamed or parboiled) vegetables in this bechamel, as a gratin, baked until the casserole is bubbling and lightly colored on the top.

The first step is making the roux: combine the two ingredients and stir over medium heat for about five minutes until the mixture has a texture resembling wet sand and no longer has a raw, floury taste.

Then add the milk, and whisk until the sauce thickens. It will do so as soon as it reaches a simmer. Then it’s just a question of simmering the sauce for about 10 minutes until velvety.

The milk should be cold or at room temperature. If the liquid is too hot, the roux won’t have time to properly disperse in the liquid before the mixture comes to a boil; this is what causes sauces to lump.

But the main thing to watch for here is scorching. Stir often with a rubber spatula, especially at the bottom and edges of the pan, so that the mixture doesn’t stick and begin to burn. If it does, immediately pour the sauce into another pot and continue to cook over very low heat.

Béchamel can be made up to a day ahead of using. Keep in the refrigerator. Lay a sheet of plastic or wax paper directly on the top, for less chance that a skin will form. If it does, whisk vigorously when reheating the béchamel and the sauce should be as smooth as it was when first made. Thin out if necessary with milk or stock.

Ingredients:
2 T extra virgin olive oil
2 T finely chopped shallot or onion (optional)
2 T flour
2 cups low-fat (1 percent) milk, cold or room temperature
salt and freshly ground white or black pepper, to taste

Variation: Substitute vegetable stock for the milk for a vegan version of this sauce.

Preparing the bechamel:
Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.

Makes 1 1/2 cups