Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields8 Servings
 3 tbsp VSOP Extra Virgin Olive Oil, any fruity, complex medium single varietal evoo
 2 medium Shallot, minced
 2 cloves Garlic, minced
 3 tbsp Flour
 2 cups Whole Milk
 ½ cup Pecorino Romano Cheese, freshly grated
 ½ cup Tomato Sauce
 1 dash Nutmeg, freshly grated
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
1

Heat the EVOO in a medium sauce pan over medium heat. Add the shallots and saute until translucent and tender. Add the garlic and saute for another minute.

2

Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a bare simmer until thickened.

3

Add the cheese and dash of nutmeg, and stir. Add the tomato sauce and adjust seasoning with salt and pepper. Stir until thickened to buttermilk consistency. Enjoy!

Ingredients

 3 tbsp VSOP Extra Virgin Olive Oil, any fruity, complex medium single varietal evoo
 2 medium Shallot, minced
 2 cloves Garlic, minced
 3 tbsp Flour
 2 cups Whole Milk
 ½ cup Pecorino Romano Cheese, freshly grated
 ½ cup Tomato Sauce
 1 dash Nutmeg, freshly grated
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste

Directions

1

Heat the EVOO in a medium sauce pan over medium heat. Add the shallots and saute until translucent and tender. Add the garlic and saute for another minute.

2

Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a bare simmer until thickened.

3

Add the cheese and dash of nutmeg, and stir. Add the tomato sauce and adjust seasoning with salt and pepper. Stir until thickened to buttermilk consistency. Enjoy!

Creamy EVOO & Tomato Bechamel Sauce

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