Homemade butter-free béchamel sauce, prepared easily and quickly, with very little extra virgin olive oil, I used less than a tablespoon, but you can decide how much to use, even without it, it’s still excellent. Unlike the usual béchamel prepared with 100 g of butter and 100 g of flour per liter of milk, this butter-free version is prepared cold, without melting the butter with the flour, and without browning, but the taste at the end is the same, just simpler, faster, and lighter. I love to season it with a bit of nutmeg, but you could also add a bit of cheese to make a good cheese béchamel. Let’s see how to prepare it.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: about 14 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Quick and Easy Butter-Free Béchamel
- 1.7 cups milk
- 1 heaped tbsp flour
- 1 pinch salt
- to taste nutmeg
- 1 tbsp extra virgin olive oil
Tools to Prepare Butter-Free Béchamel
- 1 Small Pot
- 1 Spoon
Steps to Prepare Quick and Light Butter-Free Béchamel
In a saucepan put a heaped tablespoon of all-purpose flour. Add a generous pinch of salt, and a bit of nutmeg, I love it and use plenty.
To the flour, add a scant tablespoon of olive oil, and a little milk, to obtain a lump-free paste.
Gradually add all the milk, to get a lump-free mixture.
Cook until boiling over low heat, always stirring. Our béchamel is ready to be used; if not used immediately, cover with plastic wrap to avoid forming a film on top.
To prepare béchamel, like any homemade cream, always use a saucepan with a thick bottom, or a thick non-stick saucepan, ideal for perfect cream or béchamel cooking. Thin steel or aluminum pots are not recommended as they are too thin and tend to stick and burn the cream, giving it a bad taste.
The béchamel can be stored in the fridge for a couple of days.
