easy dairy free bechamel sauce

Yesterday I experimented with making a bechamel sauce using soy milk and margarine.  It tasted so good and was really easy!  Patrick, James and myself all loved it.  Oh, and pickles, too!  (he is a little eater, that kid.  don't even think about not sharing your snack with him.  no way!)

I made it in the afternoon and tasting it by itself, the nutmeg flavor was off-putting.  Pairing it with pasta, roasted chicken and asparagus at dinner time made all the difference.  Patrick sprinkled his with a little fresh Parmesan, James and I just added salt and pepper.  A very nice addition to our dinner menu. 

dairy free bechamel sauce

  • 2.5 T dairy free margarine
  • 2 T all-purpose flour
  • 2  C soy milk
  • 1 t salt
  • 1/4 t nutmeg


directions:


Begin heating the milk in a small pan.  In a separate medium saucepan, heat the margarine over medium-low heat until melted. Add the flour and stir until smooth.  Keep stirring and add the hot milk to the margarine mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes over medium high heat, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.


(adapted from this Mario Batali recipe)

I halved it and had plenty of sauce for 4 servings, with leftovers.

(Ruby, of course, had bread with sunbutter.  sigh.)


xoxo

Comments

  1. i was waiting to hear what ruby had to eat! :)

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