Wednesday, August 11, 2010

White Sauce

This sauce serves as a nice accompaniment to green beans, roasted mushrooms, green peas, Fava beans, or mixed vegetables of choice. It is the base for brown sauce and gravy.

3 tablespoons arrowroot starch, or tapioca starch, or cornstarch, or potato starch
3 tablespoons brown rice flour, or white rice flour, or garbanzo bean (chickpea) flour, or millet flour, or sorghum flour
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons lard, or butter of choice, or soy-free vegan buttery spread (Earth Balance®), or pure olive oil, or palm oil
1 cup GF broth of choice
1 cup milk of choice, such as plain rice milk
  1. In small airtight container, combine arrowroot starch, brown rice flour, sea salt, and black pepper; place on lid; shake vigorously to combine.
  2. Place saucepan over medium heat; add lard, heat to melt; whisk in dry ingredients to form a very thick paste.
  3. Gradually add GF broth, whisking constantly; bring to a simmer; whisk in 1/2 cup milk of choice, and as much remaining milk to desired thickness (up to 1/2 cup more), whisking entire time; return sauce to a simmer, cook 1 minute.
Serve immediately, or pour into storage container; set aside to cool and then refrigerate up to 3 days.

To freeze: once completely cooled, pour sauce into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen; store up to 3 months.

Servings: 2 cups
Preheat: None
Prep Time: 5 min
Cooking Time: 10 min

Add spices of choice, such as, garlic powder, onion powder, Herbes de Provence, Italian seasoning, or a GF bouillon of choice.

No comments:

Post a Comment

Collective Mind = Solutions