One of the 5 French “mother” sauces, Bechamel is often used in making lasagna, gratins, scalloped potatoes, moussaka, and mac and cheese. It’s also great for thickening gravies and creamy soups or as a base for a cheese sauce.
• 1/2 cup butter (or olive oil)
• 1/2 cup sweet rice flour (also known as glutinous rice flour)
• 1 quart of milk (or coconut milk)
- Melt the butter (or heat the oil) in a saucepan over medium-low heat.
- Sprinkle the sweet rice flour over the butter (or oil).
- “Cook” the mixture for a minute or so while stirring constantly (preferably with a whisk).
- Add the milk and bring to a boil (still whisking).
- Simmer for 4 or 5 minutes while whisking.
- If you swap the butter with olive oil and the milk with coconut milk, your result will be both keto and vegan.
- The sauce will come together more readily and be less likely to be lumpy if the milk is warm when you add it.
- Being a bit lazy, I didn’t bother with a whisk, pre-heating my milk, or stirring as constantly as I ought to have. To remedy the lumpy mess I had after simmering my sauce, I poured my sauce into a mixing bowl and attacked it with my hand mixer. As a result, I still have a smooth velvety sauce to work with. :)
- Serving Size: 6 oz
- Calories: 240
- Fat: 20 g
- Carbohydrates: 10 g
- Protein: 6 g
Keywords: Gluten Free Bechamel