White Sauce

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whitesauce

White Sauce

Gluten-free, lactose-free, FODMAP friendly

Yield: 1 cup

White sauce has a boatload of uses. It can serve as a base for gravy (substitute meat drippings for the butter) or creamy soup (see the CCF Tomato Soup recipe for an example); it can absorb a dollop of pesto to create a lovely alternative to tomato-based pasta sauce; or all by itself, it can turn a bowl of cooked peas and potatoes into something special. Well, you might want to add a touch of basil to that. Here’s another: While a cup of rice cooks, sauté a few vegetables and add them with a can of tuna to a batch of white sauce, and you’ll have tuna-rice casserole. I bet you’ll think of other ways to use white sauce without half trying.

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp sticky (sweet) rice flour
  • 1 cup almond milk
  • ¼ tsp salt
  • 1/8 tsp pepper

Instructions

  1. Melt butter over low heat.
  2. Stir in the rice flour, raise the heat slightly and cook, stirring constantly, until the mixture bubbles.
  3. Slowly stir in the almond milk. Bring to a boil, reduce heat, and cook for 3 minutes.
  4. Remove from heat, add salt and pepper.

 

Note: This recipe yields a fairly thin white sauce. If you want thicker sauce, keep the butter:flour proportion at 1:1 and add a bit more. For example, you might try 2 Tbsp butter and 2 Tbsp sweet rice flour for a medium-thick sauce.

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  1. Pingback: Buttered Potatoes and Peas | Comfortable Comfort Foods

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