Olive Oil Béchamel Recipes

Steps:

• For the meat mixture: In a heavy-bottomed pan, heat the olive oil. Add the celery, carrots, onions, and rosemary and season with a little salt and pepper. Stir, then cook for about 5 minutes.
• Add the ground beef and cook, stirring often, until thoroughly cooked, about 15 minutes.
• Add the red wine and cook about 10 minutes. Lower the heat to medium, then add the tomatoes and simmer for 1 hour, stirring occasionally. Check the seasoning. Set aside and let it cool.
• For the bechamel: Heat the milk in a small saucepan, but keep it from boiling. In another deep saucepan, melt the butter over medium heat. Add the flour, salt and nutmeg and whisk until smooth and light gold. Add the heated milk, 1 cup at a time, whisking constantly. Cook, constantly whisking, until it thickens, for another 10 minutes. Set aside and let it cool.
• For the lasagna layers: Bring a large pot of salted water to the boil. Set up an ice bath and set aside. Preheat the oven to 375 degrees F. Generously butter a 12-by-20-by-2 1/2-inch baking dish.
• Drop the lasagna sheets in the boiling water a few at a time, then cook for 1 minute. Transfer the lasagna sheets to the ice bath, then drain and lay the pasta flat.
• To the prepared baking dish, add a layer of lasagna sheets, a layer of bechamel, a layer of freshly grated Parmesan and a layer of meat sauce. Repeat twice, using all the ingredients.
• Bake until golden brown and bubbling, about 30 minutes. Allow to rest for 5 minutes prior to slicing and serving.

Steps:

• 1. 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. Variation: Substitute vegetable stock for the milk for a vegan version of this sauce. Yield: Makes 1 1/2 cups Advance preparation: You can make a béchamel up to a day ahead of using it. Keep in the refrigerator. If you lay a sheet of plastic or wax paper directly on the top, there is less chance that a skin will form. If it does, whisk vigorously when you reheat the béchamel and the sauce should be as smooth as it was when you made it. Thin out if necessary with milk or stock. Nutritional information per 1/4 cup serving: 86 calories; 5 grams fat; 1 gram saturated fat, 5 milligrams cholesterol; 6 grams carbohydrates; 0 grams dietary fiber; 43 milligrams sodium (does not include salt added during cooking); 3 grams protein

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Steps:

• 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.
• 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.
• Stir in the grated Gruyere cheese; add in the salt to taste, and the pepper.