More and more people are betting on replacing butter with extra virgin olive oil to make béchamel. In croquettes, in lasagna, with pasta... A good bechamel sauce prepared with extra virgin olive oil, flour and milk goes well with any dish, and this recipe allows us to replace the saturated fats in butter with the unsaturated fats in extra virgin olive oil. . The oil, in addition, provides a unique flavor, far from the more lactic touch that butter sometimes gives and that may bother many in some dishes. If the béchamel is still too lactic for us, we can always use our imagination and play with the ingredients: use chickpea flour instead of flour or replace the milk with a vegetable drink. For a different and super light béchamel, nothing better than using vegetable broth to taste, extra virgin olive oil and spelled, rye or whole wheat flour, for example.