This white sauce is the base for many recipes, including lasagna. The original recipe is made with butter, flour, cow milk, salt and nutmeg.
I have tried replacing the butter with extra vergin olive oil, but hated the result. I feel the flour doesn’t cook well in oil, so the sauce has a really intense flavour of flour.
So instead I used margarine and the result was extremely similar to the original recipe.
Check your local store for trans fats free margarine.
INGREDIENTS:
- 500 ml unsweetened soy milk
- 50 grams white flour
- 50 grams margarine
- salt
- nutmeg (optional)
Start by heating the soy milk in a small saucepan.
Melt the margarine in a non stick pan over low heat. Add the flour and stir continuously for 2 minutes.
Take the pan off the heat and add the heated soy milk, small quantities at the time. Whisk together until all the milk is incorporated. This will prevent the forming of lumps.
Put the pan on medium heat and add salt and nutmeg. Cook until the sauce starts to boil and thicken.
It’s best to use the sauce immediately while it’s still fluid and creamy.
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