A nice alternative to the usual sauce, especially good in a vegetarian lasagne
Ingredients (serves 3)
- 4 Tablespoons Olive Oil
- 4 Tablespoons Plain Flour
- 500 ml Cold Milk
- 250 ml Whole milk Yoghurt
- 60 grams Grated Cheese (Gruyere works best)
- salt and pepper
Method
- Whisk olive oil and flour over low heat until mixture starts to froth. Remove from heat and continue whisking for 2 minutes
- Pour in milk whilst still whisking, follwed by yoghurt
- Whisk over heat and bring to the boil to thicken. The mix may look curdled, but will smooth out once thickened
- Stir in cheese, add salt and pepper to taste
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