Basic White Sauce

   Before the days of commercial-cream-of-whatever soup cooks made their own white sauces for gravy, soups, and creamy dishes. Chefs in upscale restaurants and on television cooking shows still make their sauces from scratch. And cooks at home in their gluten-free kitchens are learning the same technique. It is a simple process and it tastes better than the canned stuff.

    I recently baked up Scalloped Leeks and Potatoes using this sauce plus a bunch of leeks and about 1 1/2 pounds of small red potatoes. The potatoes were very lightly parboiled, cooled and sliced. The leeks were washed, sliced, seasoned, and sautéed. They were layered leeks, potatoes, leeks, potatoes, leeks, and topped with sauce in a 9 inch square oven proof dish and then baked for an hour at 350*F or until the potatoes were very tender. The dish should be allowed to cool somewhat (10-15 minutes) before serving. During the cooling process the potatoes will reabsorb some of the cooking liquid and be even creamier.

About the ingredients:
   Rice flour is the most neutral flour in taste and has no gooey or gluey surprises when combined with any of your other possible choices of fat or liquid.
   Real dairy butter and milk are the ultimate rich tasting options for the fat and liquid. But quality vegan margarine (or even liquid vegetable oil) and your favorite non-dairy milk can produce an excellent creamy result.
   Seasoning is the key for winning the taste-test sweepstakes. Just the right amount of salt and pepper plus some pleasing combinations from the herb section of your pantry will complete the sauce.

4 Tbsp. white rice flour
4 Tbsp. Earth Balance margarine
2 cups almond milk
1/4 – 1/2 tsp. onion powder
Sea salt & ground pepper
Pinch of ground savory (really, just a pinch!)

   Place the rice flour and margarine in a medium skillet. Set on the stove over medium heat. Stir gently while the margarine melts and absorbs the flour. Add about 2/3 of the liquid and keep stirring. While the mixture is heating add the seasonings. Add the remainder of the milk and bring the sauce to an easy simmer. When the sauce is thick remove it from the heat and adjust the seasonings to your taste.



1 Comment »

  1. Clara & Jenna said

    Thank you so much for sharing your Basic White Sauce recipe — such a gift! After struggling to get a good g-f version of this basic sauce, I gave up hope. This evening, tho, we prepared your sauce, following the directions to the letter, and it turned out to be a great success — it means that we can now enjoy Egg Goldenrod & baked mac & cheese again — something we’d all become accustomed to doing without. C&J

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