BÉCHAMEL WITH OLIVE OIL

Shaping the base (our roux) into balls and freezing them is nonna's top tip. When the oil and flour are already mixed together in the freezer, you can drop a ball straight into hot milk. It melts together without going lumpy, and you have a finished, rich béchamel in 10 minutes.

ingredients for béchamel balls

• 3 msk Nonna Elide Extra virgin olive oil
• 1.25 dl plain flour
• 0.5 tsk salt
• freshly ground black or white pepper
• ground nutmeg

ingredients – liquid for cooking (for 1 batch of sauce)

• 5 dl milk (any fat content, or a plant-based drink for a fully vegan béchamel)
• 1 st frozen béchamel ball

here's how

• Mix the olive oil, flour, salt, pepper and nutmeg in a bowl into a smooth batter.
• Divide the batter into two portions (or 4–5 if you've doubled the batch). Wrap each portion tightly in a little cling film and place in the freezer for at least 20 minutes to firm up.
• When it's time to cook, heat 5 dl milk in a saucepan until simmering. Drop a frozen ball straight into the saucepan and whisk. Let it simmer for 10–12 minutes until the sauce thickens and turns glossy.

how to use the sauce

• Lasagne & moussaka: Simmer 1 ball with 5 dl milk. The perfect consistency for layering with pasta or covering a bake.
• Stews: Simmer 1 ball with 4–5 dl milk and fold in cooked macaroni or spinach.
• Toasted sandwiches: Simmer 1 ball with 4 dl milk for a slightly thicker sauce to spread over your sandwiches before grilling.

Nonna vet bäst.