Sauce: Béchamel Olive Oil Shallot
By Lishka DeVoss

Béchamel can be made up to 1 day in advance. Place a piece of parchment (or plastic wrap) directly on the sauce surface to prevent a skin from forming. Then cover your container and refrigerate. Return to room temperature before using.

YIELD 1.5 cup or so

INGREDIENTS

2 tbsp oil
2 tbsp minced shallot
2 tbsp flour
2 cups milk (can be low-fat)
salt
black pepper, fresh ground

PREPARATION

1. In a large saucepan over medium, heat oil.

2. Whisking constantly, add shallot. Cook (whisking as needed) until softened — about 3 minutes.

3. Whisking constantly, add flour. Cook (whisking as needed) until smooth and bubbling, with a texture of wet sand but NOT browned — about 3 minutes.

4. Whisking constantly, pour milk in slowly and bring to a simmer; continue whisking until mixture begins to thicken.

5. Turn heat to low; simmer 10 to 15 minutes, whisking often (also scraping bottom and sides with rubber spatula) until béchamel is thick and has no raw-flour taste. Season with salt and pepper.

6. Remove from heat and then strain.

NOTE If not using immediately, press a piece of parchment (or plastic wrap) directly on the sauce surface to prevent a skin from forming. Use within 1 hour or chill.

Updated 2020-05-18

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