Sunday, December 4, 2011

Soy Béchamel Sauce

Béchamel is the main cream sauce that is used in French cuisine in addition to Italian & Greek cuisines. It is typically prepared by making a roux. A roux is made by whisking butter flower together over low heat and then adding milk or heavy cream, salt & pepper. My version is made with Soy because I am allergic to milk.

Makes about 2 Cups

1/4 Cup Canola or Extra Virgin Olive Oil
3 TBSP Whole Wheat Flour
4-6 TBSP Cornstarch Already Prepared With Hot Water
2 1/2 Cups Unsweetened Soymilk
1-2 TBSP Lighthouse Freeze Dried Chives
1 Silicone Whisk or One Safe for Cookware
1 Small Saucepan
Salt & Ground White Pepper Optional

Heat the oil in small saucepan over low heat. Add flour and whisk very fast 2-3 minutes until the flour looks a little toasted but not burning. Slowly add soymilk to the side of saucepan and continue whisking very fast to prevent clumping of flour, alternate with adding cornstarch and continue whisking very fast until mixture is cooked to your desired thickness.

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