Olive Oil Bechamel

Directions

1. 1
   Heat the oil over medium heat in a heavy medium saucepan.
2. 2
   Add the shallot or onion, and cook, stirring, until softened, about three minutes.
3. 3
   Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned.
4. 4
   The paste should have the texture of wet sand.
5. 5
   Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken.
6. 6
   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.
7. 7
   Season with salt and pepper.
8. 8
   Strain while hot into a heatproof bowl or a Pyrex measuring cup.