Olive Oil and Yogurt Béchamel Sauce

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

Many years ago I created a lighter version of béchamel, the ubiquitous heavy sauce used in moussaka, pastitsio, and other Greek dishes. I replace the butter base with olive oil and maintain the creamy consistency with 1 part yogurt to 1 part milk. My recipe was included in the seventh revised edition of the Joy of Cooking (1997).